Creamy Potato salad with avocado sauce. healthy and easy recipe

 

creamy-potato-salad-with-avocado-sauce

 

When I look for a simple but satisfying and nutritious salad for those days when you barely have time to stop to eat, but you need a good dose of energy, I usually resort to the pasta or potatoes as a base, and increasingly opted me by the last option. This recipe for creamy potato salad with avocado sauce is quite simple but has a lot of flavor and leaves you satisfied without being heavy.

It is typical potato salad prepared with a creamy mayonnaise dressing that usually takes at its base, but can also be prepared in many alternative ways. The ripe avocado gives us the creaminess of its pulp adding healthy fats that combine well with the softness of fresh herbs, and always wins with the acid point of lemon juice or lime.

Ingredients for 2 people

500 g small new potatoes 1 medium ripe avocado, 1 teaspoon Dijon mustard, 1 tablespoon fresh parsley, 1 tablespoon fresh cilantro, 1/2 teaspoon fresh chives, 1 teaspoon fresh dill, 1/2 clove minced garlic or 1/2 teaspoon granulated garlic, 1/2 teaspoon ground cumin, 1 pinch of ground fennel, 1/2 large lemon or 1 lime, 1 tablespoon extra virgin olive oil, 1 tablespoon capers, salt and black pepper.

How to make creamy potato salad with avocado sauce

Start cooking the potatoes in salted water, steamed or microwaved. For small potatoes and this kind of recipes I prefer the steam or basket, but sometimes I turn the microwave in a special container. They should be cooked inside but not very soft. Allow to warm and take to the refrigerator.

Remove the avocado pulp boneless and place in a bowl or bowl. Sprinkle with a dash of lemon and crush with a fork. Add the mustard, spices, chopped herbs and mix a bit. Add remaining lemon juice or lime, the extra virgin olive oil and season. It should be a kind of cream a little thick. Lighten with more juice, oil or water, if necessary.

Cut the potatoes in half or quarters if they were very large, peeling them before if preferred. Mix the dressing with avocado and add capers, mixing everything gently.

Preparation time | 30 minutes
difficulty | Very easy

I prefer to serve this creamy potato salad with avocado sauce at the time, because if we let the potatoes chilling in the fridge and sauce ingredient are already cold, you are at the point in time when we prepare. But you can also leave a little list before saving it well in the refrigerator, ensuring that frost is not to taste it. We can take it as simple lunch or as an accompaniment to a full menu.

Sicilian eggplant a Mediterranean recipe garnish

I love eggplants, I could eat every day without getting tired, so I like to find new ways to prepare it. This recipe for Sicilian eggplant is my latest discovery, and has become part of my usual recipe.

It is also the first time I’ve prepared garlic, actually did more of the necessary and kept those that I did not use for other recipes.

 

sicilian-eggplant

 

Ingredients for 6 people

3 eggplant, 3 tomatoes, 1 head of garlic, a can of anchovies, olive oil, salt, 3 tablespoons chopped capers and oregano.

Making Sicilian Eggplant

We started very tiny biting garlic and olive oil, low temperature, then the reserve. Wash eggplants, cut the tips and splitting them in half lengthwise. We give some cuts diagonally to each eggplant and place it on a tray skin side down.

Cut the tomatoes into slices and give out on the eggplant halves. We have tomatoes on garlic, capers and chopped oregano. We poured water on the tray in sufficient quantity to cover the eggplant halfway and we take a good splash of olive oil and salt. The bake oven preheated to 160C for one hour and half.

Preparation time | 2 hours
Difficulty | Easy

The nice thing about this recipe is the Sicilian eggplant can be prepared in advance and heated just before serving. It also supports freezing, so you can do more quantity and save some for another day.