Mexican Beach Salad

Mexican Beach Salad
Prep time
Total time
Serves: 2-4
  • 2 sweet potatoes
  • ¼ onion
  • 2 celery ribs
  • ¼ cup parsley
  • ½ head green cabbage
  • 1 bunch spinach
  • 1 avocado
  • ½ cup tahini
  • 1-2 Tbsp. water
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. garlic powder
  • salt and pepper to taste
  • salsa (for additional garnish)
  1. Preheat oven to 350°F.
  2. Chop sweet potatoes into small cubes and place on a baking sheet lined with parchment paper. Bake for 35 minutes.
  3. While potatoes are baking, chop onion, celery, parsley, spinach and avocado. Add all to a large bowl.
  4. Next thinly shred cabbage (food processor with grater attachment works well). Add this to a large bowl. Once sweet potatoes are done cooking, place them in fridge for 15-20 minutes to cool.
  5. While sweet potatoes are cooling, whip up the dressing. Mix all ingredients together in a small bowl (will be thick), set aside.
  6. Remove sweet potatoes from fridge, add them to large bowl with vegetables and mix well.
  7. Add dressing to large bowl, use hands to massage it into the salad.
  8. Serve topped with salsa.
Stores well in fridge with dressing mixed in. Leave salsa out until ready to eat!


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