1: Prepare the sweet potato hash by cooking diced sweet potatoes until tender.
2: Boil the eggs until hard-boiled, then peel and chop them.
3: In a large bowl, combine arugula, sliced avocado, chopped tomatoes, and radish.
4: Add the sweet potato hash and chopped eggs to the salad.
5: Drizzle with lemon vinaigrette and toss to combine.
