Zucchini and Avocado Yam Salad

This refreshing Zucchini and Avocado Yam Salad combines the creaminess of avocado and cream cheese with the earthiness of yams and the crunch of fresh vegetables. A delightful blend of textures and flavors, this dish is perfect for a light lunch or as a side for dinner. It’s vegetarian and gluten-free, making it suitable for various dietary needs.

Ingredients:

• 2 medium yams, peeled and cubed
• 1 medium zucchini, diced
• 1 ripe avocado, diced
• 4 oz cream cheese, softened
• 2 spring onions, chopped
• 1 cup broccoli florets, steamed
• 4 cups lettuce leaves, torn
• Salt and pepper to taste
• Olive oil for drizzling
• Lemon juice to taste

Instructions:

1. 1. Preheat the oven to 400°F (200°C). Toss the yam cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes or until tender and slightly caramelized.
2. 2. While the yams are roasting, steam the broccoli florets until bright green and tender, about 5-7 minutes.
3. 3. In a mixing bowl, combine the cream cheese with a drizzle of olive oil and lemon juice, mixing until smooth and creamy.
4. 4. In a large salad bowl, layer the lettuce leaves, followed by the roasted yams, steamed broccoli, diced zucchini, and avocado.
5. 5. Drizzle the cream cheese mixture over the top and sprinkle with chopped spring onions.
6. 6. Toss gently to combine, and adjust seasoning with salt, pepper, and additional lemon juice if desired.