Sweet Potato Shrimp and Avacodo Salad

This is a delightful salad/main dish with a south-of-the-border taste.

First, bake a large sweet potato, and then put in the fridge to cool. You might want to do this the night
before.

Dice the following in to about 1/4″ cubes:
1 cooked, chilled sweet potato
2 large avocados
2 large tomatoes
1 medium sweet onion
add 1 can corn
12 oz. cooked shrimp (cold)
toss well

Dressing:
1/4 cup lime juice
1/8 cup salad oil
1t chili powder
1/2t garlic
1/4t cumin
2T honey
mix well, pour over above mixture, and toss well

Serve cold. Serves 4-6 as a main dish

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