INGREDIENTS
4
large sweet potatoes
1/4 cup
olive oil
1
red bell pepper, diced
2
roma tomatoes, diced
1/2
onion (red would add more color, but I only had white)
4
stalks (about 1 cup) chopped celery
2
bunches green onions, chopped
2
avocados, diced
1/3 cup
olive oil
1/4 cup
pineapple juice
1/4 cup
orange juice
1/4 cup
apple cider vinegar
1/4 tsp
salt
1 tbsp
dijon mustard
optional: use extra avocados to serve the salad in.