This mayo-less potato and avocado salad is vegan, gluten-free, and a healthier option to your mayo-based salad but with all the taste!
From what I understand, most potato salad recipes out there are mayo-based. The most obvious reason I can think of is that they’re tasty and easy to make (a winning combination). So why make this salad? Well, because this mayo-less potato and avocado salad with lots of greens has ALL the taste and with many health benefits! It is also ideal for people who follow a special diet since it is vegan and gluten-free (another winning combination!)
I always try to use as many herbs as possible in my salads. Take my everyday day green salad with herbs for example; it has a bouquet of three delicious fresh herbs which have the power to transform any boring salad into a gourmet experience! Herbs not only provide fresh flavor, complexity, and great aroma with each bite, but they’re also full of healing and detoxifying properties and a great source of phytonutrients (another winning combination!) 🙂
And even if I already have a favorite Mediterranean potato salad recipe with an olive oil and lemon dressing which has a very fresh, vibrant and happy (yes, happy!) taste, I wanted another one, one with a more wintery profile and with a (winning) combination of healthy fats – OK, I’ll stop with this winning combination thing. Olive oil is a staple on this blog, so it goes without saying that you’ll find it in the ingredient list, where you’ll also find some other sources of good-for-your-heart fats like avocado and walnuts. As you can see, I also wanted a lot of greens in this salad!
- This mayo-less potato and avocado salad can be served as a side salad but it can also be eaten for lunch, especially if you accompany it with one or two hardboiled or poached eggs.
- Mix potatoes with the dressing while they’re still hot. This way they absorb all the flavor and get extra creamy and tasty. The avocado adds another level of creaminess, such that you won’t even miss the mayo!
- Use a lot of herbs and greens (I especially like parsley, dill, green onions and arugula, but chives and watercress are good choices also)
- Substitute other nuts (such as almonds, hazelnuts, pecans) for walnuts.
- Use good quality extra virgin olive oil
- Buy your herbs once a week. Rinse them thoroughly and let them dry on a large kitchen towel. Then wrap them with kitchen paper towels (they absorb excess moisture), put them in a zip log bag and store in the fridge.
- I once saw a funny meme about the seven stages of avocados. It was like: Not ripe, not ripe, not ripe, not ripe, not ripe, not ripe, bad. J What I like to do is to buy 2-3 avocados at a time and let them sit on the counter until almost soft to the touch. I then store them in the fridge inside a plastic bag and bring them out the day before I need them so that they have the time to ripe completely.
- For the salad:
- 1½ pounds (700-750 grams) potatoes, or baby potatoes
- 2 cups baby spinach or chopped spinach
- 1 cup arugula/rocket, chopped
- ½ to 1 cup mixed herbs (like dill and parsley), chopped
- ½ cup green onion, chopped
- 1 avocado, cut in half and sliced or cubed
- ½ to ¾ cups walnuts, crushed
- For the dressing:
- 6 tablespoons e.v. olive oil
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon ground cardamom
- Salt and pepper to taste
- 1-2 teaspoons mustard
- Make the dressing: Transfer all the ingredients to a shaker or a mason jar, and shake well until smooth and homogenized. Set aside.
- Peel and cut the potatoes into small cubes (cut in half or leave them whole if you use baby potatoes).
- Transfer them to a pot filled with cold salted water and bring to a boil.
- When potatoes are fork tender, drain and add about half of the dressing.
- Mix well, transfer to a bowl and let them cool.
- When cooled add the rest of the ingredients and the rest of the dressing and mix gently.
- Serve and eat!
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