Healthy Avocado, Sweet Potato, and Bell Pepper Salad
4 servings
120 minutes
This salad is a true embodiment of Mediterranean harmony, combining the sweetness of sweet potato, the creamy texture of avocado, and the freshness of bell pepper. The combination of roasted vegetables and fruits in Italian cuisine is believed to have originated from ancient times when people valued simplicity and the benefits of ingredients. The light tartness of kiwi and lemon juice adds exquisite freshness to the dish, while cashews provide a crunchy texture. The balsamic dressing highlights the depth of flavors, making this salad a perfect complement to a main dish or a standalone light snack. It is not only beautiful but also rich in vitamins, ideal for a light dinner or festive table. Prepared with love, it warms the soul and brings joy to the palate.
1
Wash the sweet potato, wrap it in foil, and place it in the oven for an hour at 180-190 degrees. Wash the bell peppers and place them on a baking sheet with parchment, sending them to the oven for 15-20 minutes. Peel the cooked peppers and remove the seeds. Cut into large pieces.
- Sweet potato: 1 piece
- Sweet pepper: 3 pieces
2
Peel the kiwi and avocado and slice them into half-rings. Drizzle the avocado with lemon juice to prevent browning. Take the sweet potato, peel it, and cut it into cubes. Roast the cashews in the oven for 10 minutes at 180 degrees.
- Golden kiwi: 1 piece
- Avocado: 1 piece
- Lemon: 1 piece
- Cashew: 50 g
3
Prepare the dressing: mix olive oil, balsamic cream, and lemon juice.
- Olive oil: to taste
- Balsamic cream: to taste
- Lemon: 1 piece
4
Prepare the salad: place all ingredients on a plate, drizzle with dressing, and add nuts. Serve in portions.
- Avocado: 1 piece
- Sweet pepper: 3 pieces
- Golden kiwi: 1 piece
- Sweet potato: 1 piece
- Cashew: 50 g
- Olive oil: to taste
- Balsamic cream: to taste
- Ground black pepper: to taste
- Salt: to taste