Avocado, Tomato and Sweet Potato Salad

Obviously all Salads are or can easily be made Gluten Free but this salad recipe is something a little different as it doesn’t have any lettuce or other leaves, and only uses 3 ingredients. The recipe is also suitable for anyone on vegan, diary free and nut free diets.

Avocado, Tomato and Sweet Potato Salad







The sweetness of the sweet potatoes works really well with the creamy avocado and slightly sharp tomatoes.  The recipe is really simple and apart from the time needed to roast the sweet potatoes, it comes together really quickly. It makes a great lunch served on its own , I like it with some tinned mackerel or other fish If I feel like something a bit more substantial.

It is also a perfect side dish for some grilled chicken, fish or steak for a quick, easy, and healthy mid week dinner.

Its worth making sure the avocados you use are perfectly ripe, if they are too hard just leave them out in the kitchen for a day or so and they should be good to go.

Avocado, Tomato and Sweet Potato Salad



  • 3 sweet potatoes, peeled and cut into bite-sized chunks
  • 4 tablespoons of olive oil
  • ½ teaspoon ground cumin
  • 1 tablespoon white wine vinegar
  • 3 medium on-the-vine tomatoes
  • 1 ripe avocado, halved, stoned and peeled
  • A handful each of mint and coriander leaves, roughly chopped


  • Preheat the oven to 180c.
  • Put the potatoes on a roasting tray, drizzle with 2 tablespoons of the oil, sprinkle over the cumin and season with pepper. Toss together to coat the potatoes and roast for 25-30 minutes until tender.
  • Once done take to potatoes out and leave them to cool to room temperature.
  • Mix the remaining oil with the vinegar in a large bowl and add Salt and Pepper to taste.
  • Quarter the tomatoes and slice the avocado. Tip into the bowl, add the potatoes and herbs and toss together gently.
Recipe Name
Avocado, Tomato and Sweet Potato Salad
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