Warm Potato and Avocado Salad
Elevate your salad game with this Warm Potato and Avocado Salad—a perfect harmony of creamy textures and zesty flavors that will delight your taste buds. Tender, fork-tender baby potatoes are paired with buttery avocado chunks and a tangy lemon-Dijon dressing, crafted with the bold flavors of garlic and extra virgin olive oil. Fresh parsley and green onions add a burst of vibrant color and herbal freshness, making this salad not only a treat for your palate but also your eyes. Ready in just 35 minutes, this easy-to-make dish is ideal as a hearty side or a light main course. It’s nutrient-packed, naturally gluten-free, and best served warm for maximum flavor impact. If you're searching for a healthy, flavorful spin on classic potato salads, this recipe will not disappoint!
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 2 pieces avocado
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 2 tablespoons fresh parsley
- 2 pieces green onions
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash the baby potatoes thoroughly and place them in a large pot. Cover the potatoes with water and add a pinch of salt. Bring the water to a boil over medium-high heat and cook the potatoes for 15-20 minutes, or until they are fork-tender.
While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic (finely minced), salt, and black pepper. Set aside.
Chop the fresh parsley and green onions into small pieces, and set aside for garnish.
Once the potatoes are cooked, drain them and let them cool for 5 minutes until they are warm but safe to handle. Cut the potatoes into halves or quarters, depending on their size.
Cut the avocados in half, remove the pits, and scoop the flesh out with a spoon. Slice each avocado into cubes or wedges.
In a large mixing bowl, combine the warm potato pieces and avocado slices. Pour the dressing over the mixture and gently toss to coat, being careful not to mash the avocado.
Sprinkle the chopped parsley and green onions over the salad for added freshness and garnish. Serve warm.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1354 mg | 59% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 6.9 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3746 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
