Monday, March 19, 2012

Avocado Potato Salad

This is a vegan and healthier version of traditional potato salad. The avocado gives a creamy texture, substituting mayonnaise. I think this would also be great with sweet potatoes or maybe a different veggie to keep it raw. Thia recipe makes a small portion for about 2-3 people.

1 large russet potato (you can substitute other types of potatoes)
1 avocado
1/2 cucumber, chopped
1/8 cup red onion, finely chopped
1/2 tbl chopped parsley ( I used fresh and you can substitute other herbs)
juice from half a lemon
paprika, for garnish

The first time I boiled the potato but it turned out too mushy so I baked it instead. If you use gold or red potatoes boiling will work fine. I cut the potato into large cubes and baked in a casserole dish for 20 minutes at 350, no oil. While the potato is cooking scoop avocado into mixing bowl and mash with a fork. Add to avocado: onion, cucumber, parsley and lemon juice. Mix together. After potatoes are cool add them to the avocado mixture and mix together. Serve with a sprinkle of paprika. Enjoy!

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