Avocado And Roasted Yam Fall Ensalada

Name: Avocado And Roasted Yam Fall Ensalada
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 avocado from Mexico, ripe, halved, pitted and diced (save the avocado skins to use as serve ware); 237 milliliters corn, canned (drained) or 1 ear of corn, shucked and cut from the cob; 2 Tbsps cilantro, chopped; 1 lime, juiced 1 was plenty; 2 Tbsps olive oil, divided; 59 milliliters pepitas (hulled pumpkin seeds), toasted; 1 red or green apple, diced; 59 milliliters red onion, finely chopped; 2 servings Salt and pepper to taste; 1 serrano chile, stemmed, and finely chopped; 1 large yam, peeled and diced into 1/2-inch cubes

You can never have too many side dish recipes, so give Avocado And Roasted Yam Fall Ensaladan a try. This recipe serves 2. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 10g of protein, 34g of fat, and a total of 733 calories. It will be a hit at your Autumn event. It is a good option if you're following a gluten free and vegan diet. If you have pepitas, apple, serrano chile, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.