Sweet Potato and Avocado Salad - Nourish

Nourish is a fabulous restaurant in Scottsdale that caters to people with food allergies - and taste buds! Their menu features a variety of different delicious options, and no matter your allergy or intolerance, be it common (gluten, soy, dairy, nuts, corn) or more unusual (garlic, lettuce), the chefs at Nourish can accommodate your needs and give you something that's healthy, satisfying, and tasty. It's also a great place to go if you just want a menu full of healthy options. Most of their food is locally grown or organic, and they even have a store at the restaurant where you can buy the ingredients they commonly use. Nourish is located just north of Fashion Square Mall on Scottsdale Road and Highland in the Optima CamelView complex.

I first had Nourish's Sweet Potato Avocado Salad a few years ago when visiting their restaurant for the first time. I had never thought to combine these two super foods, but with the dressing it's absolutely divine. To my delight, Nourish has recently released a cookbook, Freak at the Table, that features plenty of the restaurant's best recipes, including my beloved salad. I have already made it twice in two weeks and can barely keep it at the house because my husband likes it so much.

Tonight's Oscar-watching menu:
Crockpot Great Northern Bean Soup garnished with shaved raw organic cheddar cheese
Mixed greens topped with Sweet Potato Avocado Salad (see below)
Homemade Gluten-free Bread (using Pamela's bread mix) with Organic Pasture Butter
Healthy Fudge

Sweet Potato and Avocado Salad
Adapted from Freak at the Table

Ingredients:

4 cups roasted sweet potatoes, chilled*
2 avocados, peeled, cored cut into 1/2 inch squares**
6 T Asian Vinaigrette
1 cup spring mix

*Roasted Sweet Potatoes
2 1/2 pounds sweet potatoes, peeled, cut into 1/2" dice
3 T EVOO
1/2 tsp. sea salt
1/2 tsp. peppercorn blend, ground

**Asian Vinaigrette
(Makes 46 ounces - divide by 4 or 5 to make for this recipe; otherwise use leftovers for salad!)
1 cup coconut aminos acid (buy at Whole Foods - like soy sauce but soy-free!)
1 1/2 cups rice wine vinegar
1 cup lime juice
2 T ginger, peeled and grated
1/4 tsp. black pepper
2 T garlic
1/4 tsp. crushed red pepper
2 cups EVOO

Instructions:

Cut the sweet potatoes and place in a bowl. Cover with oil and spices; toss to coat.




Spread on a parchment paper lined cookie sheet and bake at 375 degrees for 40 minutes. When done, let cool and store in an airtight container.


To make the vinaigrette, combine all ingredients except the oil in a blender (I just mixed them in a bowl). Drizzle the oil in the blender to emulsify the dressing. When done, remove from the blender and store in an airtight container in the refrigerator.





Place the potatoes, avocado and Asian vinaigrette in a large bowl. Toss gently to coat the veggies. Serve atop spring mix, or just eat directly from the bowl! This is also delicious topped with chicken or beans for added protein or mixed within a kale salad for more nutrient punch.



Note: the dressing is also great with freshly squeezed orange juice to sub some of the lime.

Enjoy!

*M*