ROASTED POTATO AND AVOCADO SALAD
A healthy, delicious and filling salad with roasted potatoes and creamy avocado. Flavoured with garlic and mint, its an ideal light meal. Enjoy it warm or cold.
Ingredients
- 12 baby potatoes
- 1 medium avocado
- 3 tbsp olive oil
- ½ tsp sea salt
- ½ tsp coarse pepper powder
- ½ tsp mustard powder or mustard paste
- 1 tsp garlic finely chopped
- 12-14 mint leaves finely chopped
- 2 tbsp pine nuts roasted
- 1-2 tbsp lemon juice
- 1 tbsp dried cranberries
- 1 tsp sesame seeds roasted
- 2 tbsp spring onion chopped
Instructions
- Wash and boil baby potatoes in salted water( add 1 tsp salt), till done.
- Let the potatoes cool down.
- Cut them into halves.
- Heat olive oil in a wide pan or griddle pan over medium heat.
- Add potatoes and roast them for 5-7 minutes or till they turn light golden brown.
- Add finely chopped garlic and stir fry for 1-2 minutes.
- Add the finely chopped mint and salt, mix well and take the pan off the heat.
- Let the potatoes cool down a bit.
- In the meantime, peel and cut the avocado into chunks. Add it to the roasted potatoes.
- Add roasted pine nuts, cranberries, lemon juice, sesame seeds, mustard and pepper powder. Mix well and serve.
Tips:
- Adjust amount of lemon juice, pepper and salt according to your taste.
- Use nuts of your choice.
- Add seeds of your choice.
- If you don't get roasted potatoes then use normal potatoes, after boiling them cut into bite size cubes and roast.