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Avocado and potato salad recipes. Lean potato salad with avocado

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18:00 2017

Avocado and potato salad- hearty vegetable salad that can be prepared for lunch or dinner. it bright dish, in which at first glance there is nothing special, but it tastes delicious! Thanks to the avocado and eggs, the salad is very nutritious, so you can easily serve it as a main course.

Ingredients:

  1. Potatoes 1 kilogram
  2. Corn oil a few tablespoons
  3. Avocado 1 piece (ripe)
  4. Bulgarian pepper 1 piece
  5. Green onion 3-4 feathers
  6. Olives 150 grams (pitted)
  7. Eggs 3 pieces
  8. Salt to taste
  9. Ground black pepper to taste
  10. Soy sauce 2-3 tablespoons
  11. Lemon juice to taste

Products are not suitable? Choose similar recipe from others!

Inventory:

A saucepan, a kitchen knife, a chopping board, a tablespoon, a salad bowl.

Preparation:

Step 1: cook the potatoes.

Cook the potatoes in their skins until tender, then cool and peel. Cooked potatoes are soft and easily pierced with a fork, so if you are in doubt if your vegetables have cooked, just check by pinching them.


Cut the peeled potatoes into large pieces so that they do not turn into mashed potatoes when added to the salad and stirring.

Step 2: chop the rest of the ingredients.


Rinse green onions, dry it and cut into rings.
Cut the olives into thin rings in the same way.
Peel and cut the pepper into cubes or short strips.
Add everything to the salad bowl.


Along the way, boil eggs with potatoes, cool them, peel and cut into circles or large slices.
Cut the avocado coarsely after peeling, just like the potatoes and eggs before.

Step 3: season the salad with avocado and potatoes.


Mix all ingredients in a deep bowl, add soy sauce, corn oil, lemon juice, salt and black pepper to taste. Stir everything gently to avoid crushing potatoes, avocados, and eggs.
You can put the salad on 10-15 minutes in the refrigerator to soak in the dressing, but this is not necessary.

Step 4: Serve the salad with avocado and potatoes.


Serve the avocado and potato salad chilled or immediately after cooking as a main course. It is very satisfying and nutritious, so you won't get hungry for a long time after such a meal. In addition, the salad turns out to be very tasty. Be sure to try!
Bon Appetit!

- Olives can be replaced with capers or pickles / pickles.

Potato salad with egg and avocado is also suitable for festive table, and for an ordinary family dinner. A tasty and healthy dressing without mayonnaise gives tenderness, so this dish can be safely prepared even by those who are on a diet - not a gram of excess fat, only healthy ingredients, low-calorie yogurt and some aromatic spices.

Composition of products for salad

  • potatoes - 7-8 pcs.
  • Apple vinegar- 2 p. spoons
  • thick yogurt - 250 ml.
  • mustard - 1 tbsp. spoon
  • ground black pepper - 1/4 tsp
  • salt - 1/2 tsp
  • hard-boiled chicken eggs - 4 pcs.
  • avocado fruits - 2 pcs.
  • sweet salad onions - 1/2 onion
  • celery stalk - 1/2 pc.
  • fresh cilantro or parsley - 2-3 sprigs

How to make a delicious egg and avocado potato salad

1. Boil peeled potatoes in well-salted water until cooked. Then drain the liquid, cool the potatoes a little, peel, cut into small cubes.

2. Combine thick yogurt, mustard, apple cider vinegar, black pepper and salt in a large bowl. Mix thoroughly.

For this recipe, you can use low-fat sour cream instead of yogurt.

3. Peel and dice the eggs and avocados. Cut the celery stalk as well. Cut the salad onions into thinnest half rings. Chop cilantro or parsley greens.

Celery and cilantro make the salad taste brighter, but if you don't like them, you can do without them. It will still be very tasty! By the way, you can replace the avocado with fresh cucumbers. At the same time, the taste will change, but the salad will become less high-calorie.

4. Transfer all ingredients to the dressing bowl, stir and serve immediately. The treat looks bright, beautiful, appetizing and is perfect even for a festive table or a buffet table.

A wonderful potato salad with egg and avocado is ready! If desired, you can add hot red pepper or other seasoning to your taste.

The salad can be kept in the refrigerator in an airtight container for 2 days. Avocados may turn slightly discolored and brown, but they are still edible and perfectly safe.

suitable for vegans
contains onion

The drinking orgy is slowly fading away, it is being replaced by the time of repentance. Admit it, citizens, who ate fatty, fried, high-calorie foods in a state of festive euphoria, eh? I already sprinkle ashes on my head, for I ate my beloved, and, and ...

True, I solemnly promised myself that after the holidays I would turn on the unloading mode. Three, two, one, start! Unloading started ... The starter dish is potato salad with avocado without mayonnaise, without sour cream and even without butter. Super!

For a lean potato salad with avocado, we need:

  • 650 grams of potatoes;
  • 1 avocado
  • 1/2 red onion;
  • 1 fresh cucumber;
  • 30 grams of dill;
  • 1 tbsp ready-made mustard;
  • 1 tbsp lemon juice;
  • salt and black pepper to taste.

The salad is potato, so the potato starts and wins. For this dish, you can potatoes different ways cook: boil in a uniform, bake in the oven, boil in a double boiler. Choose the most convenient one! Personally, I cooked in a uniform, in a simple way.

While the potatoes are boiling and cooling, cut the red onion and dill very finely. The smaller the better.

Cut the cucumber into small cubes and send it to the onion with herbs.

Chop the avocado anyway.

Now we combine everything that was cut with mustard, lemon juice, salt and pepper. And not just mix, but knead the avocado well with a fork. Ripe avocado turns into puree without any problems, so there will be no problems.

Then everything is simple and clear. Cut the cooled potatoes into cubes ...

... and season with the prepared vegetable sauce mixture. Add salt if necessary. Lean potato salad is ready!

Now let's try. Tasty? Yes, for me! And how!

And the very best feature of this potato salad is that, despite the absence of sour cream, mayonnaise or any other dressing we are accustomed to, it retains the “creaminess” inherent in all potato salads. A real find for a vegan, for my taste. Bon Appetit!