Avocado & Sweet Potatoe Thanksgiving Salad

WAKI GO Freeze Dried Avocado Thankgiving Salad

Prep Time: 30 minutes

Servings: 5


  • Yellow sweet potato:
  • 1 large organic sweet potato
  • 1 tbsp coconut oil
  • 1 pinch 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)
  • 1 pinch sea salt
  • Water (to thin)


  • 5 cups greens of choice (mixed organic mizuna + spinach)
  • 1 WAKI GO Original Flavor Freeze Dried Avocado 1.2oz (35g)
  • 2 cups bean/soy sprout
  • ½ cup peanuts, nuts and cranberries


  • To prepare WAKI GO Original Flavor Freeze Dried Avocado 1.2oz (35g):
  • Open and pour in a deep bowl
  • Add  5.4 oz of water
  • Stir 1 to 2 minutes

To prepare yellow sweet potato:

Preheat oven to 375 °F (190 °C) and line a baking sheet with parchment paper. Add sweet potatoes, toss in a bit of oil (or water) and salt, and spread into an even layer. Bake 15 minutes. Then flip/toss to ensure even baking. Bake 5-10 minutes more or until tender and golden brown.

To prepare dressing and salad:

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 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 WAKI GO Original Flavor Freeze Dried Avocado.