Amazing! Sweet Potato Salad, Avocado, Mandarin, Kimchi

5 from 1 vote

This recipe is basically a leftover sweet potato salad. I roasted some sweet potatoes for dinner the night before and they didn’t get eaten. I had to make something for lunch the next day and didn’t have a whole lot to use.

This is the end result of that predicament, a delicious asian salad with avocado, mandarin, and spicy kimchi aioli. It is kind of see what you have in the refrigerator type dish, throw it all together and hopefully it turns out good. Not only did this turn out good but it was fantastic. Here is the recipe for how to make sweet potato salad “Asian Style”, I hope you enjoy it!

Ingredients

4 people

Sweet Potato Salad

2 whole sweet potatoes roasted and cooled
1 large avocado
1/2 watermelon radish sliced thin
1/3 cup green onions sliced
2 tbsp ponzu
1/4 tsp togarashi
2 tbsp sesame seeds toasted
1/4 cup cilantro leaves and flowers
1/2 cup kimchi aioli

Nutritional information

Calories: 116kcalCarbohydrates: 7gProtein: 2gFat: 10gSaturated Fat: 1gSodium: 186mgPotassium: 337mgFiber: 4gSugar: 1gVitamin A: 332IUVitamin C: 10mgCalcium: 61mgIron: 1mg

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 4 people

For the sweet potato salad

Place sweet potatoes on a pan lined with parchment paper. Drizzle with olive oil, and salt. Roast the sweet potatoes in preheated oven at 400 degrees for about 45 minutes or until just done all the way through. Take out and let it cool completely to room temperature.
To finish the salad, slice your watermelon radishes thinly and salt them in a bowl for at least 5 minutes. Place a few spoonfuls of the kimchi aioli smeared all of over the plate. Take your sweet potatoes, slice them, and place them around the plate. Season them lightly with salt and togarashi . Then add avocados, radishes, and mandarins. Season avocados with salt. Then spoon the ponzu over everything. Finish the dish with green onions, sesame seeds, cilantro flowers and leaves. Serve and enjoy!