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Avocado and Roasted Yam Fall Ensalada
You can easily serve this dish as an appetizer with tostadas for your Halloween or
Dia de los Muertos
festivities or as a healthy Latino side dish for your traditional Thanksgiving.
Yield:
4
Prep Time:
5
minutes
mins
Cook Time:
17
minutes
mins
Total Time:
22
minutes
mins
Author:
Yvette Marquez
Course:
Appetizer, Main Course, Side Dish
Cuisine:
Mexican
Ingredients
¼
cup
pepitas
,
hulled pumpkin seeds, toasted
1
cup
corn
,
canned (drained) or 1 ear of corn, shucked and cut from the cob
2
tablespoons
olive oil
,
divided
1
large yam
,
peeled and diced into 1/2-inch cubes
¼
cup
red onion
,
finely chopped
2
tablespoons
cilantro
,
chopped
1
serrano chile
,
stemmed, and finely chopped
1
red or green apple
,
diced
1
avocado from Mexico
,
ripe, halved, pitted and diced (save the avocado skins to use as serve ware)
1
lime
,
juiced
Salt and pepper to taste
Instructions
In a dry skillet toast the pepitas for about 5 minutes or until they start to pop. Set aside to cool off and reserve.
Over high heat, heat skillet, add 1 tablespoon olive oil and roast the corn for about 5 minutes. Set aside to cool.
Using the same pan add 1 tablespoon olive oil allow to heat well. Add yams and roast, turning as needed to roast evenly. Set aside.
Chop onions, cilantro, and serrano chile.
Dice apple and avocado.
In a large mixing bowl combine all ingredients with lime juice. Toss gently. Add salt and pepper to taste.
Notes
Serve with tostadas if serving as an appetizer.
Nutrition
Calories:
1435
kcal
,
Carbohydrates:
205
g
,
Protein:
22
g
,
Fat:
69
g
,
Saturated Fat:
10
g
,
Sodium:
61
mg
,
Potassium:
5189
mg
,
Fiber:
42
g
,
Sugar:
33
g
,
Vitamin A:
1487
IU
,
Vitamin C:
134
mg
,
Calcium:
129
mg
,
Iron:
6
mg