Roasted Sweet Potato And Avocado Salad With Castelvetrano Olive Salsa

• 3 Sweet potatoes, cut into wedges
• 2 Avocados, sliced into thick wedges
• 1/3 cup Castelvetrano olives
• 1/2 cup Parsley
• 1/4 cup Mint
• 1 Garlic clove, minced
• 1 Lemon, juiced and zested
• 1/2 tablespoon Honey
• 1 tablespoon Extra Virgin Olive Oil
• 1 teaspoon Red pepper flakes
• Salt and pepper, to taste

1. Roast sweet potatoes: Preheat oven to 425. Season sweet potato wedges with salt, pepper, a pinch of red pepper flakes, a drizzle of honey, and a generous glug of olive oil. Place on parchment lined sheet pan and roast for 40-45 minutes, flipping halfway through until well browned on each side. Allow to cool on sheet pan to maintain integrity (great kitchen hack!).
2. Make green olive salsa: Pit olives if necessary and then place on a cutting board with parsley, mint, minced garlic and lemon zest. Chop, chop, chop until almost a paste but with a little more texture. Transfer to a small bowl and stir in a tablespoon of olive oil and juice of half a lemon. Taste and adjust as necessary.
3. To plate: Pile roasted sweet potatoes and avocado wedges atop one another and finish with generous spoonfuls of olive pesto. Enjoy!

sweet potatoes, avocados, castelvetrano olives, parsley, mint, garlic, lemon, honey, olive oil, red pepper, salt

Taken from food52.com/recipes/77628-roasted-sweet-potato-and-avocado-salad-with-castelvetrano-olive-salsa (may not work)