Avocado And Roasted Yam Fall Ensalada

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Muy Bueno Cookbook

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Ingredients

¼ cup pepitas (hulled pumpkin seeds), toasted

1 cup corn, canned (drained) or 1 ear of corn, shucked and cut from the cob

2 tablespoons olive oil, divided

1 large yam, peeled and diced into 1/2-inch cubes

¼ cup red onion, finely chopped

2 tablespoons cilantro, chopped

1 serrano chile, stemmed, and finely chopped

1 red or green apple, diced

1 avocado from Mexico, ripe, halved, pitted and diced (save the avocado skins to use as serve ware)

1 lime, juiced 1 was plenty

Salt and pepper to taste

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