3 yams
2 red bell peppers (or orange or yellow)
1 sweet onion
olive oil
1 avocado, diced
1 C cherry tomatoes (or more)
3 T cilantro, minced
1 lime juiced
salt
Peel yams and slice length wise, place in large bowl. Slice pepper in 3 big pieces, remove seeds, place in bowl with yams. Drizzle with olive oil and toss in the bowl with tongs until olive oil covers peppers and yams well. Slice onion into 1/2 inch thick slices, leave slices together. Preheat grill on high for a few minutes, then turn heat to low and place yams and peppers on the grill. Oil onions and place on grill also. Shut grill to help yams cook well. Watch carefully. You want a little char, but not too much. When cooked through, remove from grill, dice into desired size pieces and put in a bowl. Add diced avocado, cherry tomatoes, cilantro, lime juice and toss to coat. Salt to taste.
*I'm in love with this salad right now and have made it the last 3 weekends to accompany whatever we are grilling! I even switched up the flavors last weekend and did fresh basil and balsamic vinegar instead of cilantro and lime juice. Hans liked that even more. If I'm making a big batch, I store it in the fridge without the avocado and just add the avocado when I serve it. I prefer it room temp or a little warm, when it's cold, the flavors aren't as lovely.
