Recipe Description:
Kick up the nutrition in this plant-based play on a classic picnic staple made creamy with fresh avocado. In just thirty minutes, you will have a spicy side dish sure to steal the show at your next BBQ.
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Servings:
- Recipe serving size: 1 cup
- Number of servings:
Ingredients:
- 2 lbs. baby red potatoes, washed and cut into halves
- 3 Tbsp. avocado oil, divided (or olive oil)
- 1 cup celery, thinly sliced
- 1 cup green onions, thinly sliced
- 1 cup red bell pepper, thinly sliced
- 2 ripe, fresh avocados, halved, pitted, peeled and mashed
- 3 chipotle peppers in adobo sauce from can, coarsely chopped
- 2 Tbsp. fresh lime juice
- 1/2 tsp. garlic powder
- 1/2 tsp. Kosher salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. granulated sugar
Instructions:
- Place potatoes in large pot and add enough cold water to cover the potatoes. Cook 12 to 15 minutes or until very tender. Drain potatoes and place in a large bowl.
- Heat 1 Tbsp. of oil in a medium nonstick pan over medium-high heat. Add celery, green onion and bell pepper and cook for 2 to 3 minutes, stirring occasionally, until the vegetables are just tender. Add vegetables to potatoes.
- Place avocado, chipotle pepper, remaining 2 Tbsp. oil, garlic powder, salt, pepper and sugar into a food processor. Cover and puree until smooth, about 30 seconds.
- Pour avocado mixture over potatoes and gently stir until potatoes are evenly coated. Serve immediately.
Notes & Tips:
This salad can be served at room temperature or cold.
Nutrition Facts
8 servings per recipe
Serving Size 1 serving (190g)
| Amount Per Serving | ||
|---|---|---|
| Calories | 190 | |
| % Daily Value* | ||
| Total Fat 11g | 14% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | - | |
| Polyunsaturated Fat 1g | - | |
| Monounsaturated Fat 7g | - | |
| Cholesterol 0mg | 0% | |
| Sodium 180mg | 8% | |
| Total Carbohydrate 23g | 8% | |
| Dietary Fiber 5g | 18% | |
| Total Sugars 3g | - | |
| Includes 0g Added Sugars | 0% | |
| Protein 3g | 6% | |
| Vitamin D 0mcg | 0% | |
| Calcium 30mg | 2% | |
| Iron 1.2mg | 6% | |
| Potassium 770mg | 15% | |
| Vitamin A 250mcg | 30% | |
| Vitamin C 30mg | 35% | |
| Vitamin E 1.7mg | 10% | |
| Vitamin K 32mcg | 25% | |
| Thiamin 0.1mg | 10% | |
| Riboflavin 0.1mg | 8% | |
| Niacin 2.1mg | 15% | |
| Vitamin B6 0.3mg | 20% | |
| Folate 65mcg DFE | 15% | |
| Vitamin B12 0mcg | 0% | |
| Pantothenic Acid 0.9mcg | 20% | |
| Phosphorus 100mg | 8% | |
| Magnesium 40mg | 10% | |
| Zinc 0.7mg | 6% | |
| Selenium 1mcg | 2% | |
| Copper 0.2mg | 25% | |
| Manganese 0.3mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
