Mayo-less potato & avocado salad with greens
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!
Servings: 4 -6
Ingredients
- For the salad:
- 1 ½ 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, 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
Instructions
- 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 and transfer to a bowl. Let them cool.
- When cooled add the rest of the ingredients and the rest of the dressing and mix gently.
- Serve and eat!
