Potato salad with egg and avocado. Lean potato salad with avocado Potato salad with avocado

suitable for vegans
contains onion

The feast bacchanalia is slowly fading away, it is being replaced by the time of repentance. Admit it, citizens, who used fatty, fried, high-calorie foods in a state of festive euphoria, huh? I already sprinkle ashes on my head, because 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, go! Unloading started... The starter dish is a potato salad with avocado without mayonnaise, without sour cream and even without oil. Super!

For 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 mustard;
• 1 tbsp lemon juice;
• salt and black pepper to taste.

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

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

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

Slice the avocado any way you like.

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

Further, everything is simple and clear. Dice cooled potatoes...

... and season with the prepared mixture-sauce of vegetables. If necessary, add salt. Lean potato salad is ready!

Now let's try. Delicious? 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 familiar to us, it retains the “creaminess” inherent in all potato salads. A real find for a vegan, for my taste. Enjoy your meal!

Potato salad with egg and avocado is suitable for a festive table, and for an ordinary family dinner. Delicious and healthy dressing without mayonnaise gives tenderness, so even those who are on a diet can safely prepare this dish - not an ounce of excess fat, only healthy ingredients, low-calorie yogurt and a little fragrant spices.

Ingredients for salad

• potatoes - 7-8 pcs.
• apple cider vinegar - 2 s. spoons
• thick yogurt - 250 ml.
• mustard - 1 tbsp. a spoon
• ground black pepper - 1/4 teaspoon
• salt - 1/2 teaspoon
• hard-boiled chicken eggs - 4 pcs.
• avocado fruits - 2 pcs.
• sweet lettuce - 1/2 onion
• celery stalk - 1/2 pc.
• fresh cilantro or parsley - 2-3 sprigs

How to cook delicious potato salad with egg and avocado

1. In well-salted water, boil the potatoes in their skins until tender. Then drain the liquid, cool the potatoes a little, peel, cut into small cubes.

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

In this recipe, low-fat sour cream can be used instead of yogurt.

3. Peel the eggs and avocados, cut into cubes. Cut up the celery stalk as well. Cut lettuce into thin half rings. Chop green cilantro or parsley.

Celery and cilantro add flavor to the salad, but if you don't like them, you can do without them. It will still be very tasty! By the way, avocados can be replaced with fresh cucumbers. The taste will change, but the salad will become less high-calorie.

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

Wonderful potato salad with egg and avocado is ready! Optionally, you can add hot red pepper or other seasoning to your taste to the dish.

The salad can be stored in the refrigerator in an airtight container for up to 2 days. Avocados may change color slightly and become more brown, but they are still edible and perfectly safe.

18:00 2017

Salad with avocado and potatoes- A hearty vegetable salad that can be prepared for lunch or dinner. This is a bright dish, which at first glance does not have anything special, but it tastes delicious! Thanks to the avocado and eggs, the salad is very nutritious, so you can serve it as a main course.

Ingredients:

1. Potato 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 not suitable? Choose a similar recipe from others!

Inventory:

Saucepan, kitchen knife, cutting board, tablespoon, salad bowl.

Cooking:

Step 1: boil the potatoes.

Boil the potatoes in their skins until tender, then cool and peel. Cooked potatoes are soft and pierce easily with a fork, so if you're not sure if your vegetables are done, just test it by pricking them.


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

Step 2: cut other ingredients.

Rinse green onions, dry them and cut into rings.
Cut the olives into thin slices as well.
Peel the pepper and cut into cubes or short strips.
Add everything to the salad bowl.


Along with the potatoes, boil the eggs, cool them, peel them and cut into circles or large slices.
After peeling, the avocado should be cut quite large, just like potatoes and eggs before.

Step 3: dressing 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. Mix everything gently so as not to crush the 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 Salad with Avocado and Potatoes.

Serve the avocado and potato salad chilled or as a main course after cooking. It is very satisfying and nutritious, so after such a dinner you will not get hungry for a long time. In addition, the salad turns out very tasty. Try it for sure!
Enjoy your meal!

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