Lemony Potato Avocado Salad Food

BABY KALE AVOCADO SALAD RECIPE WITH LEMON GARLIC VINAIGRETTE & PARMESAN

Steps:

• Place the chopped kale into a large bowl. Set aside.
• In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper, until a dressing forms. (Alternatively, place dressing ingredients into an airtight container and shake vigorously.)
• Pour the dressing over the kale leaves and toss to coat. Use your hands to massage the dressing into the leaves for a minute or two (pick up a bunch, squeeze, and repeat). Do this until the kale softens and begins to wilt. (It will happen fast with baby kale, and takes a little longer with regular kale.)
• Add the parmesan cheese, chopped avocado, and toasted pine nuts. Toss again.

LEMON-DIJON POTATO SALAD

Steps:

• Place the potatoes in a medium saucepan. Cover them with cold water and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender but still hold their shape, about 12 minutes.
• Meanwhile, combine the lemon juice, mustard, shallot, honey and 1/2 teaspoon salt in a blender. Blend until smooth. With the blender running, slowly drizzle in the oil.
• When the potatoes are cooked, drain in a colander and tap out any excess water so the potatoes are as dry as possible. Transfer the warm potatoes to a large bowl. Add the diced celery, vinaigrette, 1/4 teaspoon salt and 1/4 teaspoon pepper and toss to combine. Garnish with the celery leaves and lemon zest. Serve warm or at room temperature.

LEMON POTATO SALAD

Steps:

• Dressing: Shake in a jar.

POTATO & AVOCADO SALAD

Steps:

• Slice the potatoes into thick rounds and boil for about 10 mins until tender, then drain. Whisk the olive oil and lemon juice together in a large bowl with a little salt and pepper, then toss in the hot potatoes and leave to cool.
• Halve, stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.

HEALTHY LEMON DILL POTATO SALAD (NO MAYO)

Steps:

• Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 teaspoon salt and bring to a boil. Cover and simmer for 15-20 minutes or until fork tender. Drain the water and place the potatoes in a large bowl.
• While the potatoes are cooking, make the dressing and keep it ready. Add all the ingredients for the dressing in a bowl and whisk till combined.
• Add dill and spring onions to the bowl with the potatoes and pour the dressing over the potatoes while they are still warm. Toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid.

LEMONY POTATO SALAD

Steps:

• Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.
• While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a large bowl.
• Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

CHICKEN, POTATO AND AVOCADO SALAD

Steps:

• Boil potatoes until just tender, 15-20 minutes.
• Drain and cool.
• Slice chicken and bacon into strips.
• Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
• Drain chicken and bacon on kitchen paper.
• Sprinkle avocado with lemon juice to prevent browning.
• Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
• Serve on a bed of the mixed lettuce leaves.

SWEET POTATO & AVOCADO GREEN SALAD

Steps:

• Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper (as original recipe is written // use more baking sheets if making a larger batch). Add sweet potatoes, toss in a bit of oil (or water) and salt, and spread into an even layer.
• Bake 15 minutes. Then flip/toss to ensure even baking. Bake 5-10 minutes more or until tender and golden brown.
• In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl. Whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved.
• Taste and adjust flavor as needed, adding more lemon for acidity, salt for saltiness, or maple syrup for sweetness. Set aside.
• Assemble salad by adding greens to a serving bowl and topping with roasted sweet potato and avocado. Sprinkle on hemp seeds (optional), and serve with dressing.
• Leftovers keep (stored separately) in the refrigerator up to 3 days. Dressing will stay for 5-7 days.

AVOCADO POTATO SALAD

Steps:

• Wash potatoes and cut into 1 inch chunks.
• Place potatoes in a steamer or boil until soft, but firm enough so they don't fall apart.
• Drain potatoes and let cool.
• Once potatoes have cooled, start preparing the rest of the ingredients.
• Chop up dill pickles, onions and place in a large mixing bowl.
• Remove seeds from avocado and spoon into bowl.
• Mash avocado, pickles and onions together.
• Add mustard, lemon juice, pepper and salt.
• Add diced potatoes, mix well until combined.
• Garnish with fresh dill, optional

REALLY GREEN SALAD WITH AVOCADO LEMON DRESSING

Steps:

• In a large bowl, place the lettuces, parsley, cilantro, sprouts, cucumber, tomatoes, bell peppers, snow peas, garlic, scallions and mint.
• In a small bowl, mash avocado well.
• Add juice from lemon, honey and avocado.
• Add oil to taste and mix thoroughly.
• Salt to taste if desired(I don't use it).
• Pour dressing over salad and enjoy!

POTATO AVOCADO SALAD

Steps:

• In a saucepan, cover potatoes with salted water and cook until tender; drain. Rinse with cold water; drain.
• Place cooked potatoes in a large bowl.
• Add the lemon juice, chives, olive oil, pepper and salt and toss to coat well.
• Finally, gently toss in the diced avocado.
• Serve warm or chilled.

AVOCADO POTATO SALAD

Steps:

• Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.
• Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.
• Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.
• Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.
• Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.

LEMONY POTATO SALAD

Steps:

• Boil the new potatoes for 15 mins until just slightly overcooked but still holding their shape. While still warm, toss with all the other ingredients. Season. Can be made up to a day ahead and chilled, but take out of the fridge a good few hours before serving.

POTATO SALAD WITH AVOCADO AND DILL

Steps:

• Wash the potatoes and cut out any bad spots or eyes. Steam gently for about 10 minutes, until just fork tender through the center. Immediately run under cold water to prevent further cooking.
• For best results, refrigerate the cooked potatoes for about an hour. (This ensures they don't fall apart when slicing.)
• Quarter the potatoes and peel if desired. Place in a large bowl.
• Peel and mash the avocado in a small bowl. Add the lemon juice, mustard, paprika, Herbamare or salt, and maple syrup (if using), and stir into the avocado to create a dressing. Season with pepper to taste.
• Add the dill, green onion, celery, onion, and avocado dressing to the potatoes. Toss gently until everything is coated. Taste test and adjust seasonings if desired.
• Serve the same day, or refrigerate and serve the next day, (as the avocado darkens and breaks down quickly).

LEMONY POTATO AVOCADO SALAD

Steps:

• In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Drain potatoes in a colander and quarter. In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste. Pit and peel avocado and cut into 3/4-inch pieces. Add avocado to potato mixture, gently tossing to combine.