1 lb sweet potatoes, peeled and cut into 1/2 inch cubes
1 cup frozen corn
1/4 cup unsalted hulled pumpkin seeds
1 medium red apple, diced
1/2 small onion, finely chopped
1/4 cup chopped cilantro
1/4 cup lime juice
2 Tbs olive oil
1/2 avocado, finely diced
1) Place sweet potatoes in large saucepan, and cover with water. Bring to a boil, and cook 3 minutes. Add corn, and cook 1 to 2 minutes more, or until potatoes are tender. Drain in colander and rinse under cold water to cool. Drain well.
2) Toast pumpkin seeds in dry skillet over medium-high heat 3 to 4 minutes, or until seeds begin to pop. Transfer to plate, and cool.
3) Combine apple, onion, cilantro and lime juice in large bowl. Stir in sweet potatoes, corn and oil, and season with salt and pepper, if desired. Stir in avocado and toasted pumpkin seeds just before serving.
Review: This was recommended to serve over a bed of spinach or arugula. I opted for spinach, which blended well. I wasn't quite sold on the blend of ingredients, but noted it was full of "essential fatty acids." I'm glad I took the risk. It's an interesting blend, once the flavors have melded a bit. Initially it seemed like an odd conglomeration of fruit and veggies, but ten minutes later it was a well mixed salad. I bet it will be great for leftovers, cold.
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