Cajun Sweet Potato Salad with Avocado Dressing | Abel & Cole
Cajun Sweet Potato Salad with Avocado Dressing
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Prep: 15 mins
Cook: 35 mins
This week’s salads feature a winning combo of crispy, spice-crusted sweet potato with peppery watercress and creamy avocado dressing, and pearl barley heaped with griddled goodies like nectarines, UK asparagus and spring onion.
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482 kcal
(per portion)
Ingredients you'll need
  • 500g sweet potatoes
  • 2 tsp cajun spice
  • 1 lemon
  • 1 avocado
  • 50g watercress
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Set a roasting tin on the top shelf to heat up.

  • 2.

    Peel the sweet potatoes. Cut into 3cm cubes. Tumble into the warmed roasting tin. Gloss with 1 tbsp oil. Season well. Roast for 30 mins, or till tender and golden round the edges.

  • 3.

    Once the sweet potatoes are done, sprinkle over 2 tsp Cajun spice (add more or less, to suit your taste). Return to the oven for 2 mins, then take out of the oven and set aside to cool.

  • 4.

    Grate the zest off the lemon into a large bowl. Squeeze in 1 tbsp of the juice (keep the rest of the lemon for later). Whisk with 1 tbsp olive oil and a pinch of salt. Set aside.

  • 5.

    Halve and de-stone the avocado. Scoop the flesh into a blender or food processor. Add a pinch of salt and a good squeeze of lemon juice. Blend till smooth. Taste and add more lemon juice or salt, if it needs them.

  • 6.

    Dollop the avocado dressing onto a large platter, or 2 plates. Toss the watercress and sweet potato into the large bowl with the lemon dressing and gently mix through. Pile the salad on top of the avocado dressing to serve.

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