Southwestern Sweet Potato Noodle Salad is a fun clean eating recipe for the summer. Quick and easy to make!
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Southwestern Sweet Potato Noodle Salad with Avocado Pesto

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

For the salad:

  • 2 teaspoons olive oil
  • 1 ear corn kernels cut off
  • 1 sweet potato spiralized
  • 1 can black beans drained and rinsed
  • 1/2 red onion chopped
  • 2 cups baby kale (or other greens)

For the avocado pesto dressing:

  • 1/2 avocado
  • 1 lime juice only
  • bunch cilantro
  • 2 tbsp macadamia nuts
  • 1/2 red onion
  • 1 clove garlic
  • 1/4 cup water
  • salt + pepper to taste

Instructions

  • Heat one teaspoon olive oil over medium high heat. Roast the corn until golden. Remove from the pan and set aside.
  • Heat the second teaspoon olive oil in the pan and add the sweet potato noodles. Toss gently until piping hot, then pour in about 3 tablespoons of water. Keep tossing until the water has evaporated. Repeat until the noodles are tender, about 5 minutes.
  • In the meantime, pulse all pesto ingredients in a mini food processor until a sauce forms.
  • Toss the corn, sweet potato noodles, remaining salad ingredients and dressing in a large salad bowl just before serving.