This is a chop-chop salad that is easy and fun. It is a great use for leftover sweet potatoes, but if you want to make it when you have no leftovers, it’s easy enough to microwave, bake or boil them; just remember to prepare them first and to allow enough time to do so. If you are preparing this salad ahead of time, wait until just before you are ready to serve to cut up the avocado and toss the salad with the dressing.

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