Avocado and Potato Salad
Avocado and Potato Salad is a delicious side dish that offers a creamy texture and fresh flavor. It's a great addition to any meal, whether it's a barbecue, picnic, or weekday dinner.
My Notes:
Servings:
Ingredients
- 19 oz potatoes scrubbed clean and quartered
- 2 avocados
- 1 tablespoon(s) olive oil
- 1 red bell pepper diced
- 1 red onion chopped
- 4 tablespoon(s) cilantro chopped
- 1 tablespoon(s) Dijon mustard
- 1/2 lime juiced
- 1/2 teaspoon(s) cumin
- 1/2 teaspoon(s) crushed red pepper flakes (optional for spice)
- salt & pepper to taste
Instructions
- Place the potatoes into a pot, sprinkle with some salt and cover with water. Bring to a boil and cook the potatoes for 15 minutes, or until tender. Once cooked, drain the potatoes, place them into a large bowl, and set aside to cool.
- In a separate bowl, mash the avocados, then add the remaining ingredients and season with salt and pepper. Add the mixture to the bowl with the potatoes and stir gently to combine.
- Serve straight away, or cover and chill in the refrigerator for later.
Notes
For oil-free: simply omit the oil
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 214kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 42mg | Potassium: 789mg | Fiber: 8g | Sugar: 3g | Vitamin A: 795IU | Vitamin C: 53mg | Calcium: 30mg | Iron: 1mg
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