Healthy Potato Salad with Avocado and Beans
I love avocado and chick peas. I wanted to make a satisfying salad that I wouldn't get tired of. So, to make the most of the rich avocado flavor, I used sushi vinegar instead of mayonnaise. The green color is so pretty, and I'm really happy with the result. That's why I posted the recipe here - it's for my own reminder.
Adjust the microwave time for cooking the potato (mine was 4 minutes at 600W). Peel the potato while hot, and add sushi vinegar immediately after mashing to season well. For 2 servings. Recipe by Usagi no Cima
Healthy Potato Salad with Avocado and Beans
I love avocado and chick peas. I wanted to make a satisfying salad that I wouldn't get tired of. So, to make the most of the rich avocado flavor, I used sushi vinegar instead of mayonnaise. The green color is so pretty, and I'm really happy with the result. That's why I posted the recipe here - it's for my own reminder.
Adjust the microwave time for cooking the potato (mine was 4 minutes at 600W). Peel the potato while hot, and add sushi vinegar immediately after mashing to season well. For 2 servings. Recipe by Usagi no Cima
Cooking Instructions
- 1
Soak the minced onions in water to remove the sharp flavor. Drain well.
- 2
Mash half of the avocado. Chop the rest into bite-sizes. Sprinkle lemon juice to prevent discoloring.
- 3
Rinse the potatoes and cover with plastic wrap. Microwave for 4.5 minutes to soften. Peel while hot. Mash and mix in the sushi vinegar.
- 4
Add onion (Step 1) and mashed avocado (Step 2) into the potato (Step 3). Mix in extra virgin olive oil. Season with salt and pepper.
- 5
Combine with chick peas and the cut avocado (Step 2). Mix gently to finish.
- 6
The refreshing flavor is addictive. This is makes a great side dish.
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