Sweet Potato And Avocado Salad

• FOR THE SALAD:
• 4 Large Sweet Potatoes
• 1/4 cups Olive Oil
• 1 Red Bell Pepper, Diced
• 2 Roma Tomatoes, Diced
• 1/2 Onion (red Would Add More Color, But I Only Had White)
• 4 Stalks (about 1 Cup) Chopped Celery
• 2 Avocados, Diced
• 2 Bunches Green Onions, Chopped
• FOR THE DRESSING:
• 1/3 cups Olive Oil
• 1/4 cups Pineapple Juice
• 1/4 cups Orange Juice
• 1/4 cups Apple Cider Vinegar
• 1/4 teaspoons Salt
• 1 Tablespoon Dijon Mustard

1. Preheat oven to 400u0b0F.
2. For the salad, peel and chop sweet potatoes into bite size cubes. Toss with olive oil and lay in a single layer on a cookie sheet. Bake for about 30 minutes, toss halfway through. Remove from the oven once the potatoes are soft and are slightly golden brown, and cool completely.
3. While the sweet potatoes are cooling, chop the rest of the salad ingredients and make the dressing.
4. For the dressing, combine the olive oil, pineapple juice, orange juice, vinegar, salt and Dijon mustard in a bowl and whisk until combined. Refrigerate until ready to use.
5. Once the sweet potatoes have cooled, combine all of the salad ingredients in a bowl and pour the dressing over them. Mix the dressing and salad, and serve.
6. Note: Use as much or as little dressing as you like. The dressing makes more then enough for the salad.

salad, sweet potatoes, ubc, red bell pepper, tomatoes, onion, stalks, avocados, green onions, dressing, olive oil, ubc, ubc, ubc, ubc, dijon mustard

Taken from tastykitchen.com/recipes/salads/sweet-potato-and-avocado-salad/ (may not work)