SWEET POTATO AND AVOCADO SALAD
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
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
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
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
Tangy potato salad with eggs and avocado.
Provided by Zerrin & Yusuf
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 10
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Time 20m
Number Of Ingredients 15
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
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
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
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 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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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