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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.
5 from 14 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 4


  • 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


  • 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.


  • 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.
Keyword bbq salad, gluten free, healthy meal, party salad, salad, vegan, vegetarian