Potato Avocado Salad Food

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SWEET POTATO AND AVOCADO SALAD



Sweet Potato and Avocado Salad image

My favorite quick-and-easy go-to lunch! So delicious, also makes the perfect side dish! I have never actually measured any of the ingredients, I just make it the way I like it. This is a really simple recipe where you can just add the ingredients to taste. I'm a busy mom and this is something quick I usually make for my lunch everyday. You could also serve this as a tasty side dish.

Provided by mamameg

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 7

1 sweet potato, diced
1 avocado, peeled and diced
1 tablespoon olive oil
1 teaspoon salt-free seasoning blend (such as Mrs. Dash®)
1 teaspoon garlic powder
1 pinch ground black pepper
1 teaspoon grated Parmesan cheese

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until tender, 5 to 7 minutes.
  • Place avocado in a bowl; add olive oil, salt-free seasoning blend, garlic powder, and black pepper and stir to coat. Gently stir sweet potato into avocado mixture; top with Parmesan cheese.

Nutrition Facts : Calories 353 calories, Carbohydrate 38.5 g, Cholesterol 0.9 mg, Fat 21.9 g, Fiber 11.3 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 101.9 mg, Sugar 6.9 g

POTATO & AVOCADO SALAD



Potato & avocado salad image

The perfect side salad that counts as 1 of your 5-a-day

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 6

500g new potatoes
1 tbsp olive oil
squeeze of lemon juice
2 avocados
handful of toasted almonds
2 tubs mustard cress

Steps:

  • Slice the potatoes into thick rounds and boil for about 10 mins until tender, then drain. Whisk the olive oil and lemon juice together in a large bowl with a little salt and pepper, then toss in the hot potatoes and leave to cool.
  • Halve, stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.

Nutrition Facts : Calories 314 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium

AVOCADO POTATO SALAD



Avocado Potato Salad image

Tangy potato salad with eggs and avocado.

Provided by Zerrin & Yusuf

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 10

2 pounds potatoes
2 onions, finely sliced
2 teaspoons sumac
1 teaspoon salt, plus more for boiling potatoes
3 green onions, chopped
1 avocado, pitted, peeled and diced
4 hard-boiled eggs, chopped roughly
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon black pepper

Steps:

  • Put potatoes in a large pot filled with water. Add 1 or 2 teaspoons salt into the pot. Boil the potatoes until you can easily insert a fork in them. It takes about half an hour.
  • Put finely sliced onions in a large bowl. Sprinkle sumac and salt on it. Mix it well with your hand, squeezing the onion slices so that they release juice and get the color of sumac. This is a way of removing their bitterness.
  • Drain potatoes, wait for a few minutes in cold water. Peel and dice the potatoes into the bowl.
  • Toss in green onions, avocado and eggs.
  • Add in olive oil, lemon juice and black pepper and stir until combined well.
  • Taste and add extra salt or lemon juice if needed.

Nutrition Facts : Calories 397 calories, Sugar 5 g, Sodium 732.8 mg, Fat 21 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 44.1 g, Fiber 9.1 g, Protein 11.5 g, Cholesterol 186 mg

AVOCADO POTATO SALAD



Avocado Potato Salad image

Categories     Salads

Yield 4

Number Of Ingredients 6

750g chat potatoes (keeping the skin on)
1 ripe avocado, halved, seeded, peeled, coarsely chopped
1 tbs lemon juice
1/2 cup (80ml) low-fat sour cream
1/2 cup fresh chives, finely chopped, plus extra to serve
Baby cos lettuce leaves

Steps:

  • Place the potatoes in a medium saucepan and cover with cold water. Bring to the boil and cook for 10 minutes or until potatoes are tender. Refresh under cold running water. Drain well
  • Make the dressing by combining the sour cream, lemon juice and chives
  • Place potatoes in a medium bowl and toss with dressing. Add the avocado, salt and pepper to taste, then gently toss to combine
  • Line a serving platter with the cos lettuce, spoon salad on top, then finish with extra chives

CREAMY AVOCADO POTATO SALAD



Creamy Avocado Potato Salad image

Avocados and potatoes, what could be better?

Provided by AYOUNGSTEDT

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 9

2 pounds red potatoes, diced
1 (6 ounce) container plain yogurt
½ cup mayonnaise
½ cup finely chopped cilantro
⅓ cup chopped red onion
1 lime, juiced
1 tablespoon minced garlic
2 avocados - peeled, pitted, and diced
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
  • Combine yogurt, mayonnaise, cilantro, onion, lime juice, and garlic in a large bowl. Fold in avocados. Toss in potatoes until coated. Season with salt and pepper.

Nutrition Facts : Calories 369.8 calories, Carbohydrate 34 g, Cholesterol 8.6 mg, Fat 25.1 g, Fiber 7.4 g, Protein 6.1 g, SaturatedFat 3.9 g, Sodium 165.8 mg, Sugar 4.6 g

HEALTHY POTATO SALAD RECIPE WITH AVOCADO OIL MAYO



Healthy Potato Salad Recipe with Avocado Oil Mayo image

Health-ify your old-school potato salad with a healthy mayonnaise option: avocado oil mayo! You can check out my homemade avocado oil mayo recipe here, or feel free to use a store-bought brand. Or, you can of course make this recipe with any type of mayo that you prefer!

Provided by Alyssia Sheikh

Time 1h

Number Of Ingredients 9

5 russet potatoes (peeled & cubed)
5 boiled eggs (chopped)
3 stalks celery (thinly sliced)
⅓ cup relish
1 clove garlic (minced)
3 Tbsp yellow mustard
½ tsp salt (to taste)
¼ tsp black pepper
1 cup avocado oil mayonnaise

Steps:

  • Add peeled and chopped potatoes to a large pot and cover with cold water. Bring to a boil, uncovered, and cook until potatoes are fork tender-about 10-15 minutes. Drain and allow to cool.
  • If not using pre-boiled eggs, hard-boil eggs and allow to cool. (Learn my fool-proof method for hard-boiling eggs on the stove, or try hard-boiling eggs in the oven or toaster oven!)
  • In the meantime, make avocado oil mayo-if desired, or if not using store-bought mayo! (Check out my homemade avocado oil mayo recipe here.)
  • Once boiled eggs have cooled, peel and chop.
  • In a large mixing bowl, combine cooked and cooled potatoes, boiled eggs, celery, relish and seasonings. Add avocado oil mayo and mix well to coat.
  • Serve and enjoy immediately, or portion and store for later.
  • Store in an airtight container in the fridge for 5-7 days.
  • Yields 10-12 cups potato salad, depending on size of potatoes.

Nutrition Facts : ServingSize 1 cup, Calories 282 kcal, Sugar 1 g, Fat 22 g, Carbohydrate 18 g, Fiber 2 g, Protein 5 g

ROASTED POTATO AND AVOCADO SALAD



ROASTED POTATO AND AVOCADO SALAD image

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.

Provided by mayurisjikoni

Categories     Salad

Time 30m

Number Of Ingredients 13

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)

Steps:

  • 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.

AVOCADO POTATO SALAD



Avocado Potato Salad image

Make and share this Avocado Potato Salad recipe from Food.com.

Provided by agileangus

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

6 medium red potatoes, unpeeled,cut in 1 inch cubes
2 avocados, peeled and pitted
1 tablespoon fresh lime juice
1/2 cup chopped sweet onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 cloves crushed garlic
2 tablespoons honey mustard
2 teaspoons sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1/2 cup nonfat plain yogurt

Steps:

  • Boil potato cubes until just tender.
  • While potatoes boil, cube avocados and toss with 1 tablespoon lime juice.
  • Set aside.
  • Drain potatoes and place in bowl of cold water.
  • When potatoes have cooled, drain well and place in large salad bowl.
  • To make dressing, whisk lime juice, garlic, mustard, sugar, salt, pepper, olive oil and yogurt in a medium bowl.
  • Taste and adjust seasonings.
  • Pour dressing over potatoes and toss.
  • Gently fold in avocado, onion, and cilantro.
  • Serve at room temperature or cover tightly and chill for up to three hours.

Nutrition Facts : Calories 234.9, Fat 9.7, SaturatedFat 1.4, Cholesterol 0.3, Sodium 369.5, Carbohydrate 34.9, Fiber 6.4, Sugar 5.8, Protein 5.2

AVOCADO POTATO SALAD



Avocado Potato Salad image

Provided by Terri

Categories     Side Dish

Number Of Ingredients 9

2 1/2 lbs red potatoes
3 large avocados
1/2 cup red onion, (chopped)
1/2 cup dill pickle, (finely chopped)
3 Tbs mustard
1 1/4 tsp lemon juice
1/4 tsp pepper
Salt to taste
Fresh dill for garnish, (optional)

Steps:

  • Wash potatoes and cut into 1 inch chunks.
  • Place potatoes in a steamer or boil until soft, but firm enough so they don't fall apart.
  • Drain potatoes and let cool.
  • Once potatoes have cooled, start preparing the rest of the ingredients.
  • Chop up dill pickles, onions and place in a large mixing bowl.
  • Remove seeds from avocado and spoon into bowl.
  • Mash avocado, pickles and onions together.
  • Add mustard, lemon juice, pepper and salt.
  • Add diced potatoes, mix well until combined.
  • Garnish with fresh dill, optional

CHICKEN, POTATO AND AVOCADO SALAD



Chicken, Potato and Avocado salad image

This salad is good served warm, although it can be served cold too. Sometimes I like to throw a few croutons over it if I have them.

Provided by JustJanS

Categories     Chicken Thigh & Leg

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

500 g tiny new potatoes, washed well,but not peeled
4 chicken thigh fillets
4 slices bacon
2 tablespoons oil
2 avocados, peeled and sliced
2 teaspoons lemon juice
2 cups mixed lettuce leaves
1/4 cup olive oil (or mix half and half olive and vegetable)
2 tablespoons white wine vinegar
2 tablespoons chopped fresh herbs
salt and pepper

Steps:

  • Boil potatoes until just tender, 15-20 minutes.
  • Drain and cool.
  • Slice chicken and bacon into strips.
  • Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
  • Drain chicken and bacon on kitchen paper.
  • Sprinkle avocado with lemon juice to prevent browning.
  • Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
  • Serve on a bed of the mixed lettuce leaves.

VEGAN POTATO SALAD WITH AVOCADO RANCH DRESSING



Vegan Potato Salad with Avocado Ranch Dressing image

This vegan potato salad recipe is tossed in a creamy, tangy, homemade avocado ranch dressing that's packed with healthy fats. It's an easy and nutritious plant-based salad and dressing, perfect for lunch or dinner!

Provided by Desiree Nielsen, RD

Categories     Salad     Side Dish

Time 20m

Number Of Ingredients 15

1 ½ medium Avocados from Mexico ( about ¾ cup avocado flesh)
¼ cup vegan mayo
2 tablespoons freshly squeezed lemon juice
1 tablespoon apple cider vinegar
1 tablespoon water
1 ¼ teaspoons onion powder
½ teaspoon garlic powder
½ teaspoon salt
freshly cracked pepper
1 ½ pounds baby potatoes, quartered
¼ cup chopped almonds (or pumpkin seeds)
2 green onions (green tops only, thinly sliced)
2 tablespoons fresh chives (minced)
2 tablespoons capers (or diced dill pickles)
2 tablespoons fresh dill (chopped (optional))

Steps:

  • Boil the potatoes in a large pot of boiling, salted water, until fork tender but still a bit firm, about 12-15 minutes. Drain in a colander and rinse well with cold water. Set aside to cool a few minutes.
  • Blend the avocado, mayo, lemon juice, apple cider vinegar, water, onion powder, garlic powder, salt and plenty of pepper in a wide mouthed jar with an immersion blender.
  • Taste it - it should taste a bit saltier and tangier than you think it should as the potato soaks up the flavour. If not, add a pinch more salt.
  • In a large salad bowl, combine the potatoes, almonds, green onions, chives, capers and dill and toss with half the avocado ranch dressing to start, adding more if desired. I like my potato salad saucy, so I use it all!

AVOCADO POTATO SALAD



Avocado Potato Salad image

Beryl Wallace VICTORIA, AUSTRALIA Avocado lovers will relish this hearty potato salad. A creamy, herb dressing lightly coats generous portions of potato, avocado, onion and bacon.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 11

2 pounds small red potatoes, quartered
6 bacon strips, cooked and crumbled
6 green onions, thinly sliced
2 medium ripe avocados, peeled and pitted, divided
1/2 cup sour cream
2 tablespoons milk
2 tablespoons mayonnaise
1 teaspoon stone-ground mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced chives

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., In a large bowl, combine the potatoes, bacon and onions. For dressing, in a food processor, combine one avocado, sour cream, milk, mayonnaise, mustard, salt and pepper. Cover and process until blended. Stir in chives., Pour over potato mixture and toss to coat. Cube remaining avocado; gently stir into potato salad. Serve immediately.

Nutrition Facts : Calories 242 calories, Fat 14g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 378mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 5g fiber), Protein 6g protein.

SWEET POTATO & AVOCADO GREEN SALAD



Sweet Potato & Avocado Green Salad image

A simple yet flavorful and satisfying salad with organic greens, roasted sweet potato, creamy avocado, and a lemon-maple tahini dressing. 30 minutes, naturally sweetened, so delicious!

Provided by Minimalist Baker

Categories     Entree     Salad     Side

Time 30m

Number Of Ingredients 11

1 large organic sweet potatoes ((can sub 2 small per 1 large // skin on, halved then sliced into 1/4-inch rounds))
1 Tbsp avocado or coconut oil ((or water))
1 pinch sea salt
1/4 cup tahini ((sesame seed paste))
2 Tbsp lemon juice
1 Tbsp maple syrup ((omit if you prefer a less sweet dressing))
1 pinch sea salt
Water ((to thin))
5 cups greens of choice ((I mixed organic mizuna + spinach))
1 medium ripe avocado ((cubed))
2 Tbsp hemp seeds ((optional))

Steps:

  • Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper (as original recipe is written // use more baking sheets if making a larger batch). Add sweet potatoes, toss in a bit of oil (or water) and salt, and spread into an even layer.
  • Bake 15 minutes. Then flip/toss to ensure even baking. Bake 5-10 minutes more or until tender and golden brown.
  • In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl. Whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved.
  • Taste and adjust flavor as needed, adding more lemon for acidity, salt for saltiness, or maple syrup for sweetness. Set aside.
  • Assemble salad by adding greens to a serving bowl and topping with roasted sweet potato and avocado. Sprinkle on hemp seeds (optional), and serve with dressing.
  • Leftovers keep (stored separately) in the refrigerator up to 3 days. Dressing will stay for 5-7 days.

Nutrition Facts : ServingSize 1 serving, Calories 663 kcal, Carbohydrate 49.8 g, Protein 22.3 g, Fat 45.6 g, SaturatedFat 6 g, Sodium 275 mg, Fiber 17.9 g, Sugar 12.9 g

POTATO SALAD WITH AVOCADO AND BACON



Potato Salad with Avocado and Bacon image

Potato and avocado salad with bacon.

Provided by emme0919

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 10

12 each red potatoes, cubed
10 slices bacon
2 medium avocados, cubed
1 tablespoon lemon juice
¼ cup sliced green onions
4 tablespoons chopped fresh cilantro
1 pinch salt and ground black pepper to taste
¾ cup mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool to room temperature, 15 to 20 minutes.
  • While potatoes cool, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
  • Sprinkle avocados with lemon juice and toss to coat.
  • Place cooled potatoes, bacon, green onions, and cilantro in a large bowl. Season with salt and pepper; toss.
  • Mix mayonnaise, lemon juice, and cilantro together in a bowl to make the dressing. Add to potatoes and mix together. Fold in avocados.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 19.8 g, Cholesterol 27.3 mg, Fat 38.2 g, Fiber 6 g, Protein 8.8 g, SaturatedFat 6.8 g, Sodium 547 mg, Sugar 1.8 g

NEW POTATO, AVOCADO, AND EGG SALAD



New Potato, Avocado, and Egg Salad image

Serve a hearty scoop of this creamy potato salad over a wedge of iceberg lettuce. Stick the lettuce in the freezer right before serving to ensure it's extra-crisp.

Provided by Nancy Hughes

Time 35m

Number Of Ingredients 12

1.5 pound tiny red new potatoes, quartered
0.75 cup mayonnaise
2 tablespoon cider vinegar
2 tablespoon chopped fresh dill weed or 2 teaspoons dried dill weed
1 tablespoon yellow mustard
1 medium red or orange sweet pepper, chopped (1 cup)
1 stalk celery, chopped (1/2 cup)
1 small red onion, chopped (1/2 cup)
0.5 cup chopped dill pickles
1 firm ripe avocado, halved, seeded, peeled and sliced
4 hard-cooked eggs, peeled and sliced
Iceberg lettuce

Steps:

  • Place potatoes in a large saucepan; cover with water. Bring to boiling; reduce heat. Cook, covered, for 8 to 10 minutes or until just tender. Drain and run cold water over potatoes to cool. Drain and set aside.
  • Meanwhile, stir together the mayonnaise, vinegar, dill weed, and mustard in a large bowl. Stir in the sweet pepper, celery, onion, and pickles. Gently stir in the potatoes, avocado, and eggs until just combined. Season to taste with salt and pepper. Serve over lettuce.

Nutrition Facts : Calories 593 kcal, Carbohydrate 44 g, Cholesterol 204 mg, Protein 12 g, SaturatedFat 7 g, Sodium 549 mg, Sugar 5 g, Fat 42 g, UnsaturatedFat 32 g

AVOCADO POTATO SALAD



Avocado Potato Salad image

I got this potato salad recipe from a friend who got it from an adapted recipe from the California Avocado Commission. It's a wonderful recipe, that is lighter because the wonderful tangy dressing substitutes for mayo in most salads such as this. Lots of wonderful flavors, textures, and colors! You may serve this at room temperature, but it is best covered tightly and chilled for 1 to 3 hrs before serving. Can be prepared up to three hours in advance before serving.

Provided by LINDA01K

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 12

6 medium unpeeled red potatoes, cut into 1-inch cubes
2 each avocados - peeled, pitted, and cubed
6 tablespoons lime juice, divided
2 cloves garlic, crushed
½ cup nonfat plain yogurt
2 tablespoons honey mustard
1 tablespoon extra-virgin olive oil
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ cup chopped sweet onion
¼ cup chopped fresh cilantro

Steps:

  • Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.
  • Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.
  • Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.
  • Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.
  • Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 36.1 g, Cholesterol 0.4 mg, Fat 9.6 g, Fiber 6.5 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 349 mg, Sugar 6.1 g

POTATO, AVOCADO AND SHRIMP SALAD



Potato, Avocado and Shrimp Salad image

Four ripe avocados were in the basket in my kitchen for two days while I was trying to figure out what to make with them. I eat so many avocados that sometimes I don't know how to eat them in a different way. So I decided to make a Potato, Avocado and Shrimp Salad and

Provided by Erica Dinho

Number Of Ingredients 14

6 large peeled potatoes (cooked and diced)
2 pounds cooked shrimp
3 ripe avocados (peeled and diced)
1 cup mayonnaise
1 cup diced and cooked carrots
1 cup cooked peas
1/3 cup creme fraiche or crema de leche fresca
Salt and pepper
1 garlic clove (chopped)
1/4 cup grated onion
1/4 cup chopped fresh cilantro or parsley
1/2 teaspoon ground cumin
1/4 teaspoon paprika
Juice of 1 lime

Steps:

  • In a small bowl whisk together the mayonnaise, creme fraiche, lime juice, salt, pepper and cumin and set aside.
  • Place the potatoes in a large bowl, add the onions, garlic, carrots, peas, shrimp, avocado and cilantro.
  • Add the mayonnaise mixture and toss well. Refrigerate until ready to serve.
  • Serve cold or at room temperature.

WARM POTATO AND AVOCADO SALAD



Warm Potato and Avocado Salad image

Looking for an avocado recipe? This is a good one. Vegetarians, leave the bacon out or substitute with a fake bacon.

Provided by Missy Wombat

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 ripe avocados, diced
4 -5 small potatoes
2 slices bacon
10 -12 cherry tomatoes
1 dash lime juice
1 dash extra virgin olive oil
2 teaspoons capers
1 teaspoon honey
ground black pepper
1/4 cup fresh coriander
salad greens

Steps:

  • Cook potatoes until tender and quarter them.
  • Grill bacon then chop into small pieces.
  • Add everything to a pan and cook lightly for three minutes.
  • Toss and serve on salad leaves.

Nutrition Facts : Calories 357.6, Fat 20.1, SaturatedFat 3.9, Cholesterol 7.7, Sodium 156.4, Carbohydrate 41.5, Fiber 11.1, Sugar 4.5, Protein 7.2

BACON AVOCADO POTATO SALAD



Bacon Avocado Potato Salad image

Quick and easy, hearty Bacon Avocado Potato Salad with a creamy and flavorful dressing. This amped up potato salad is the hit of the party every time!

Provided by Tiffany

Categories     Salad

Time 1h35m

Number Of Ingredients 14

3 pounds baby gold and/or baby white potatoes (quartered)
3 celery stalks (chopped)
3 green onions (diced)
½ small red onion (diced)
6 hardboiled eggs (roughly chopped)
2 avocados (chopped)
4 slices of bacon (cooked and chopped)
1 cup mayo (I use light mayo)
½ cup plain Greek yogurt (I use 0 percent fat)
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
½ teaspoon garlic powder
salt and pepper to taste
¼ teaspoon smoked paprika (optional but highly recommended)

Steps:

  • Place potatoes in a large pot and cover with water. Cover pot and boil potatoes for 5-8 minutes until fork-tender (but not overcooked). Strain liquid and run potatoes under cold water in a colander. Set aside to dry slightly. Once liquid has drained, place potatoes in a large bowl.
  • Add celery, green onions, red onions, eggs, avocados (see note), and bacon to the bowl.
  • Whisk together mayo, Greek yogurt, vinegar, mustard, garlic powder, salt and pepper, and paprika. Pour over potatoes etc and stir gently to combine everything.
  • Cover and chill for at least 1 hour or up to 8 hours before serving.

Nutrition Facts : Calories 416 kcal, Carbohydrate 29 g, Protein 10 g, Fat 30 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 128 mg, Sodium 271 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

POTATO AND AVOCADO SALAD WITH MINT



Potato and Avocado Salad with Mint image

The Potato and Avocado Salad with Mint recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h10m

Yield 4

Number Of Ingredients 14

800 grams new, waxy potatoes
salt
2 shallots
0.13 l Vegetable broth
2 ripe Avocados
1 organic lemon (juiced)
0.25 bunch mint
2 Tbsps White vinegar
3 Tbsps vegetable oil
150 grams Yogurt (0.1% fat)
150 grams Crème fraiche
freshly ground peppers
2 Tbsps Sunflower seed
1 sprig mint (for garnish)

Steps:

  • Rinse the potatoes thoroughly and cook for 20-30 minutes in salted water. Peel shallots and finely chop. Heat vegetable broth in a pan and cook the shallots for 5 minutes. Drain potatoes, let moisture evaporate and peel. Cut into thick slices, place in a bowl and pour in the vegetable broth and shalllots. Cover and allow to marinate.
  • Peel the avocados, cut in half lengthwise, remove the pits, cut pulp into quarters and then cut into slices. Immediately sprinkle with the lemon juice and mix. For the dressing, rinse the mint, shake dry, pluck off the leaves and cut into narrow strips. Mix the vinegar, oil, yogurt and creme fraiche. Season with salt and pepper and mix in the mint.
  • Toast sunflower seeds in a dry pan. Mix the salad dressing with the potatoes, fold in the avocado and sprinkle with sunflower seeds. Garnish with mint and serve.

AVOCADO CILANTRO POTATO SALAD



Avocado Cilantro Potato Salad image

A unique version of a potato salad without any mayo. Good for cookouts and potlucks. I think the friend who gave this to me said it came from Paula Deen.

Provided by Guava Girl

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs potatoes, peled and small diced (1/3-inch cubes)
1/3 cup finely minced red onion
1 teaspoon minced garlic
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons extra virgin olive oil
2 firm-ripe avocados, peeled, pitted, and small diced
3 tablespoons fresh lime juice
2 tablespoons minced jalapenos
2 tablespoons finely chopped cilantro leaves
1/2 teaspoon cumin (optional)

Steps:

  • Place the diced potatoes in a medium sauce pan with cold, salted water and bring to a boil.
  • Immediately turn the heat down to a simmer and cook potatoes until tender, 10 - 12 minutes total.
  • Cool the potatoes under cold running water and drain.
  • Combine the potatoes, onions, and garlic in a large bowl and sprinkle with salt and pepper.
  • Add olive oil, tossing to coat.
  • Add the avocados, lime juice, jalapeno, cilantro and toss well to combine.
  • Adjust seasoning if necessary to taste.
  • Cover and refrigerate for at least one hour before serving.

Nutrition Facts : Calories 290.5, Fat 16.7, SaturatedFat 2.4, Sodium 305.3, Carbohydrate 34, Fiber 8.1, Sugar 2.2, Protein 4.6

POTATO AVOCADO SALAD



Potato Avocado Salad image

A "no-mayo" potato salad. Simple yet delicious. Make sure the avocado is ripe but not mushy.

Provided by Parsley

Categories     Potato

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 7

8 small red potatoes, washed and quartered
3 tablespoons lemon juice
3 tablespoons minced fresh chives
2 tablespoons extra virgin olive oil
1/4 teaspoon pepper
1/4-1/2 teaspoon salt, to taste
1 firm ripe Hass avocado, peeled pitted and diced (I use 2)

Steps:

  • In a saucepan, cover potatoes with salted water and cook until tender; drain. Rinse with cold water; drain.
  • Place cooked potatoes in a large bowl.
  • Add the lemon juice, chives, olive oil, pepper and salt and toss to coat well.
  • Finally, gently toss in the diced avocado.
  • Serve warm or chilled.

POTATO SALAD WITH AVOCADO AND DILL



Potato Salad with Avocado and Dill image

How do you make a creamy potato salad when using whole foods? Simple! Mash up a fresh ripe avocado, and substitute it for the vegan mayo (not an ingredient I use in my kitchen!) I like to season this recipe to give it an extra kick, so it's truly a dish you can enjoy on its own or paired with a light soup or wrap. Get ready to try the best whole-food potato salad ever!

Categories     Salads & Side Dishes/">Salads & Side Dishes

Time 1h30m

Number Of Ingredients 12

2 pounds small red potatoes
1 large avocado
2 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
¼ teaspoon smoked paprika
½ teaspoon (or less) Herbamare or sea salt
1½ teaspoons maple syrup or liquid sweetener (optional, to balance the acidic lemon and spicy mustard)
Freshly ground black pepper
⅓ cup fresh dill, packed and then chopped
½ bunch green onions (green part), sliced
3 stalks celery, trimmed and sliced
½ white onion, diced

Steps:

  • Wash the potatoes and cut out any bad spots or eyes. Steam gently for about 10 minutes, until just fork tender through the center. Immediately run under cold water to prevent further cooking.
  • For best results, refrigerate the cooked potatoes for about an hour. (This ensures they don't fall apart when slicing.)
  • Quarter the potatoes and peel if desired. Place in a large bowl.
  • Peel and mash the avocado in a small bowl. Add the lemon juice, mustard, paprika, Herbamare or salt, and maple syrup (if using), and stir into the avocado to create a dressing. Season with pepper to taste.
  • Add the dill, green onion, celery, onion, and avocado dressing to the potatoes. Toss gently until everything is coated. Taste test and adjust seasonings if desired.
  • Serve the same day, or refrigerate and serve the next day, (as the avocado darkens and breaks down quickly).

LEMONY POTATO AVOCADO SALAD



Lemony Potato Avocado Salad image

Categories     Salad     Potato     Side     Low Cal     Lemon     Avocado     Summer     Healthy     Chive     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 6

3/4 pound small red potatoes (about 6)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
3 tablespoons minced fresh chives
1 firm-ripe California avocado

Steps:

  • In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Drain potatoes in a colander and quarter. In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste. Pit and peel avocado and cut into 3/4-inch pieces. Add avocado to potato mixture, gently tossing to combine.

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