Sweet Potato Salad with Apple and Avocado

1. 1

   Place sweet potatoes in large saucepan, and cover with water.

2. 2

   Bring to a boil, and cook 3 minutes.

3. 3

   Add corn, and cook 1 to 2 minutes more, or until potatoes are tender.

4. 4

   Drain in colander and rinse under cold water to cool.

5. 5

   Drain well.

6. 6

   Toast pumpkin seeds in dry skillet over medium-high heat 3 to 4 minutes, or until seeds begin to pop.

7. 7

   Transfer to plate, and cool.

8. 8

   Combine apple, onion, cilantro, and lime juice in large bowl.

9. 9

   Stir in sweet potatoes, corn, and oil, and season with salt and pepper, if desired.

10. 10

    Stir in avocado and toasted pumpkin seeds just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.