Sweet Potato & Avocado Green Salad

On a recent trip to Kansas for a friend’s wedding, I realized that airplane food is just never going to do it for me.

There are rarely any good vegetarian options that aren’t slathered in five kinds of cheese, and there’s hardly ever a fresh vegetable in sight.

This recipe is inspired by my simple airplane salad that requires just 30 minutes to make, and it’s extremely healthy and delicious. Let’s do it!

The base of this salad is organic spinach and Mizuna lettuce from our organic CSA! However, you can use whatever greens you have on hand. I think kale and green lettuce would also work well.

Next comes sweet potatoes that are roasted until tender and golden brown, as well as a ripe avocado for plenty of plant-based fiber and healthy fat.

Lastly? The dressing! It’s all about the sauce, which is my go-to 3-ingredient lemon-maple tahini dressing! It’s creamy, citrusy, and subtly sweet, and it complements this salad perfectly.

For added protein, I sprinkled on a healthy dose of hemp seeds, which are a “perfect protein” and contain all 20 amino acids (among other amazing health benefits). Can we say superfood much? However, you can also add something like crispy baked chickpeas for added protein and fiber. This makes a perfect portable lunch, as it can be served chilled or at room temperature (making it ideal for long flights!). It’s delicious on its own and serves one as an entree (with 22+ g protein!). It would also make a delightful side to mains like my Grillable Veggie Burger, Chickpea Bolognese, or 8-Ingredient Zucchini Lasagna!



  • One large organic sweet potato (can sub two small per 1 large // skin on, halved, then sliced into 1/4-inch rounds)
  • 1 Tbsp avocado or coconut oil (or water)
  • One pinch of sea salt


  • 1/4 cup tahini (sesame seed paste)
  • 2 Tbsp lemon juice
  • 1 Tbsp maple syrup (omit if you prefer a less sweet dressing)
  • One pinch of sea salt
  • Water (to thin)


  • 5 cups greens of choice (I mixed organic mizuna + spinach)
  • One medium ripe avocado (cubed)
  • 2 Tbsp hemp seeds (optional)


  • Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper (as the original recipe is written // use more baking sheets if making a larger batch). Add sweet potatoes, toss in a bit of oil (or water) and salt, and spread into an even layer.
  • Bake for 15 minutes. Then flip/toss to ensure even baking. Bake for 5-10 minutes more or until tender and golden brown.
  • In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl. Whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved.
  • Taste and adjust flavor as needed, adding more lemon for acidity, salt for saltiness, or maple syrup for sweetness. Set aside.
  • Assemble salad by adding greens to a serving bowl and topping with roasted sweet potato and avocado. Sprinkle on hemp seeds (optional), and serve with dressing.
  • Leftovers are kept (stored separately) in the refrigerator for up to 3 days. The dressing will stay for 5-7 days.

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