Fennel Avocado Sweet Potato Salad- hot day gluten free treat

What do you make for an old friend who just recently moved the heat of Austin, Texas from San Francisco, California, who doesn’t eat red meat, avocado, or fish? Yes, it was 100 degrees when we had our luncheon and she was NOT accustomed to it!

I know there are avocados in this recipes but I had her put them on the side since avocado is a staple in our home and in Austin.

This salad offers the perfect blend of flavors for anyone who can appreciate good cuisine on a hot day, even my meat craving husband. I often get the, “where is the protein from him?” But not with this recipe!


1 1/2 cups sweet potato baked cubes (approximately 2 whole sweet potatoes)

3 medium fennel bulbs, halved lengthwise, cored, and very thinly sliced (about 5 cups)

2 medium ripe avocados

1/4 cup fresh mint leaves, finely chopped (recommend food processor)

1/4 cup fresh Italian parsley leaves, finely chopped (recommend food processor)

Juice of 1 lime

Olive oil to taste

White wine vinegar to taste

Salt and pepper to taste

Baked sweet potatoes: Preheat oven on 375F. Cut sweet potatoes into approximately 1 inch cubes. Place on baking sheet and sprinkle with approximately 2 Tablespoons olive oil, salt, and pepper. Bake for approximately an hour or until a fork can puncture easily through a few cubes.

Combine the sliced fennel, sweet potato, mint and and parsley in a large mixing bowl and toss with the lime juice, oil, vinegar, salt, and pepper. Transfer to a large salad bowl. Let the salad sit for half an hour at room temperature to allow the flavors to combine. Serve onto individual plates and enjoy.