Mexican Sweet potato and Griddled avocado salad

Date: August 2021

Mexican Sweet potato and Griddled avocado salad

Works really well with some simple griddled fish or meat but great if you also have vegetarian/vegan guests. Sounds odd to griddle avocado but just for a minute or two is lovely. Just put in the middle of the table and let everyone tuck in. Enjoy!


  • 1 sweet potato, cut into wedges
  • 3 tsp vegetable oil
  • 1 garlic clove, crushed
  • 1 corn on the cob
  • 1 small avocado, cut into wedges
  • 1 lime, zest and juice
  • 2 tbsp half-fat soured cream
  • 1 tbsp chopped tarragon leaves
  • 1 tsp chipotle paste
  • handful rocket leaves
  • handful flat leaf parsley leaves
  • handful coriander leaves
  • 4 salad onions, sliced

1. Preheat the oven to 2230c/fan 210/gas mark 8. Toss the sweet potato with 1 tsp oil and the garlic; season and roast for 30 minutes.

2. Meanwhile, heat a griddle pan over a high heat. Rub 1 tsp oil over the corn, season and griddle for 15 minutes, turning regularly; set aside. Toss the avocado in a bowl with the remaining 1 tsp oil and the juice of 1⁄2 lime. Season and griddle for 2 minutes on each side; set aside.

3.  Whisk the soured cream, lime zest, tarragon and chipotle in a bowl; season. On a platter, pile up the rocket, herbs and sweet potato. Slice the corn from the cob and scatter over with the avocado, salad onions and dressing. Squeeze over the remaining lime juice and serve.

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