Monday, June 6, 2011

Meatless Monday: Creamy Avocado Potato Salad

I tell skeptics all the time, "You don't have to be a vegan to try and enjoy vegan recipes!"  I recently discovered a cool website called Post Punk Kitchen full of great vegan fare.  Although I'm a complete omnivore, I still find some vegetarian and vegan recipes that are not only healthy, but also flavorful and fun.  Try this yummy salad perfect for Meatless Monday!

2 lbs. fingerling potatoes (cut into 3/4 in. chunks)
2 avocados
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper (optional)
1 plum tomato (chopped)
1 small red onion (diced small)
1 small cucumber (diced small)
Scallions for garnish (optional):

Place the potatoes in a pot and cover with water. Cover pot and bring water to a boil. Lower the heat to a rolling boil and cook for 15-20 minutes until potatoes are easily pierced with a fork. Drain and set aside to cool.

Once the potatoes have cooled, prepare the dressing. Split the avocado in half and remove the pit. Scoop out the "meat" and put in a food processor or blender. Add lime juice and salt. Puree until smooth. Add tomato and onion. Pulse until the tomato and onion are incorporated, but not completed blended.

Put the potatoes and cucumber in a large mixing bowl and mix. Add dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to eat. Top with scallions if you choose.

Bon appetit!

[Recipe and Image via Post Punk Kitchen]

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