Creamy Potato salad with avocado sauce. healthy and easy recipe




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.

Quinoa salad feta cheese and pesto



I love discovering new recipes for salads, I think they are great for the whole year and serve to lighten a heavy meal or even to serve the dinner as a single dish. This quino salad and feta pesto very pleasantly surprised.

A priori, I was not sure if combination of ingredients, especially the combination of herbs, would like my children, but the recipe managed to pass the exam with flying colors, so from now on I plan to do often.


Ingredients for 4 people

400 g of quinoa, 80g of feta cheese, 3 spring onions, 4 tablespoons pine nuts, 15g chopped cilantro, 15 g of chopped dill, 15 g of chopped mint leaves, 4 tablespoons pesto sauce or to taste, salt and pepper.


How do quinoa salad feta cheese and pesto

Quinoa clarifying started well with water, drain them and boil for 15 minutes. Chop the scallions. We toasted pine nuts. In a salad bowl, mix the quinoa, tender spring onions, herbs and half the feta cheese.

Pour the sauce pesto enough to bathe the ingredients, season. We spread the rest of feta cheese and pine nuts on top. Add salt, pepper or pesto sauce and serve.

Preparation time | 30 minutes
Difficulty | Easy

To prepare this recipe for quinoa salad and feta pesto it even easier, I advise you to boil the quinoa in advance and have prepared pesto sauce thus only you have to mix the ingredients and within minutes you will be ready this delicious recipe.