Avocado and sweet potato salad

A tasty sweet potato and avocado salad which makes good use of seasonal produce.

Ingredients (serves 6):

• 1 egg yolk
• 2½ tsp finely chopped fresh ginger
• 2 tbs white vinegar
• 1 tbs Dijon mustard
• 1 tbs brown sugar
• 250ml (1 cup) avocado oil
• 700g sweet potatoes, peeled, cut into 5mm-thick slices
• 60ml (¼ cup) olive oil
• 200g mixed salad leaves
• 2 ripe avocados, halved, stone removed, peeled, coarsely chopped
• 1 bunch fresh coriander, sprigs picked

Method:

1. Whisk the egg yolk, ginger, vinegar, mustard and sugar in a bowl.
2. Add a little of the avocado oil and whisk until combined.
3. Gradually add the remaining avocado oil, a few drops at a time, until the mixture is thick. Season with salt and pepper.
4. Place the sweet potato in a bowl. Add the olive oil and toss to coat.
5. Preheat a barbecue grill or chargrill on medium. Add the sweet potato to the grill and cook for 4 minutes each side or until tender and slightly charred. Set aside to cool.
6. Arrange a layer of the salad leaves in a large serving bowl.
7. Top with some of the sweet potato, avocado and coriander. Season with salt and pepper. Drizzle over a little of the dressing.
8. Continue layering with the remaining salad leaves, sweet potato, avocado, coriander and dressing.

Notes:

Serves 6 as an accompaniment.

Make it beforehand:

1. Prepare to the end of step 1 up to 1 day ahead. Cover. Store in the fridge.
2. Continue to the end of step 2 up to 2 hours ahead. Cover the salad.
3. Continue from step 3, 10 minutes before serving.

Shopping tip:

Look for lime-infused avocado oil in the olive oil section at Woolworths. If unavailable, use avocado oil or extra virgin olive oil.