Arugula Sweet Potato Salad with Avocado and Pistachios

Ingredients

• 200 g sweet potatoes
• 1 tbsp Olive Oil
• Salt
• black pepper (freshly ground)
• 250 g arugula
• 2 ripe avocados
• 3 tbsp Lemon juice
• 6 tbsp Olive oil
• 0.5 tsp medium-hot mustard
• 1 tsp liquid honey
• 1 tbsp White Wine Vinegar
• Salt
• black pepper (freshly ground)
• 4 tbsp pistachios

Instructions

1. 1.

   Preheat the oven to grill setting.

2. 2.

   Wash the sweet potatoes thoroughly and cut into wedges. Brush with olive oil and season with salt and pepper. Grill in the preheated oven for 15-25 minutes until cooked.

3. 3.

   Rinse the arugula and let it drain. Halve the avocados, remove the pits, dice the flesh and drizzle with 1 tbsp lemon juice. Whisk together the remaining lemon juice, olive oil, mustard, honey, and vinegar; season with salt and pepper.

4. 4.

   Allow the potatoes to cool slightly and divide among four plates. Arrange the arugula on top of the potatoes, add avocado cubes, sprinkle pistachios, and drizzle with dressing before serving.