Avocado Potato Salad
Light and creamy, Avocado Potato Salad with Spring Onions and Radishes. Mayo-free, dairy-free, vegan and just delicious. Perfect side dish or healthy office lunch.
Servings: 2
Calories: 354kcal
Ingredients
- 4 medium sized potatoes
- 1 cup sweet corn
- Fresh radishes
- Fresh spring onions
- ½ avocado
- Lime juice
- Lime zest
- Himalayan salt and pepper to taste
- Fresh dill
Instructions
- Peel the potato skin, cut potatoes into cubes and place in a deep pot with cold water. Season with salt and cook for 15 minutes. When the potato is cooked, drain it and let it cool.
- In a bowl, mash the avocado with the fork. Add lime and season it with salt, and pepper to taste.
- In a separate large salad bowl, place the cooled potatoes, sweet corn, sliced radishes, and green onions. Add the avocado mixture and mix well. Sprinkle with fresh dill.
- Serve well chilled.
Notes
As a measure, I used a cup of 240 ml (US cup).
Nutrition
Calories: 354kcal | Carbohydrates: 72g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 16mg | Potassium: 1651mg | Fiber: 9g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 94.1mg | Calcium: 50mg | Iron: 2.9mg