Prepare the Sweet Potato Peel and dice the sweet potato into bite-sized cubes.

Boil or steam for 10-15 minutes until tender, then let cool.

For extra flavor, roast at 400°F (200°C) for 20-25 minutes.

Chop the Vegetables Finely chop the chives and halve the cherry tomatoes.

Rinse and drain the fresh spinach leaves.

Prepare the Salad Dressing In a blender or food processor, combine: Parsley, walnuts, avocado, garlic, apple cider vinegar, olive oil, water, and salt.

Blend until smooth and creamy.

Assemble the Salad In a large bowl, combine the cooked sweet potato, spinach, cherry tomatoes, and chives.

Pour the creamy avocado dressing over the salad.

Toss gently until everything is well coated.

Serve and Enjoy! Transfer the salad to individual serving bowls.

Serve fresh and enjoy!