Cajun Sweet Potato Salad with Avocado Dressing
Clock Image
Prep: 15 mins
Cook: 35 mins
Crispy, spice-crusted sweet potato gems, a tangle of watercress and a creamy avocado dressing.
This recipe is a:
See this week's box.
482 kcal
(per portion)
Ingredients you'll need
  • 2 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 tray on the top shelf to heat up.

  • 2.

    Peel your sweet potatoes. Cut into 3cm cubes. Tumble onto the warmed roasting tray. 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 of your lemon into a large bowl. Squeeze in 1 tbsp juice. Whisk with 1 tbsp oil and a pinch of salt. Set aside.

  • 5.

    Halve and de-stone your 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. Add more lemon juice or salt, as needed.

  • 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. Gently mix through the dressing. Pile on top of the avocado dressing. Serve.

  • Tip

    Ready to go
    You want your avocado to be ripe for this recipe. It should give a little when squeezed. If it's firm when you unpack your box, pop it in a paper bag with the banana we sent you and it should ripen in a day or two.