After a busy day and brisk walk home through the icy streets and snowbanks of January, I seem to be constantly on the search for ideas to bring lift and life to our weekday supper plates It is easy in the summertime when good vegetables are everywhere. Wintertime can be tricky.
Roasted Sweet Potato and Avocado Salad
This is adapted from Bar Tartine. It makes a sturdy meal with warm roasted sweet potato, rich avocado, and a sweet lemon dressing.
My method is quite a lazy route. I buy, from a local supplier, frozen sweet potato wedges which are of a very good quality and simply heat them through in the oven. Of course, you could cut the sweet potato yourself and roast it at 375F and land in just as strong a position. Either way, when the potatoes are ready place them on a plate, layer slices of avocado on top along with some sprouts, or greens, or roughly torn parsley or mint leaves. Mix a dressing of a bit of honey, squeeze of lemon, salt, pepper, and olive oil. Drizzle over the salad and shave over a bit of parmesan (a few cubes of feta would be an excellent alternative).