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Ingredients
Potato and Avocado Salad with Mint
- Ingredients
- 800 grams new, waxy potatoes
- salt
- 2 shallots
- 0.13 l Vegetable broth
- 2 ripe Avocados
- 1 organic lemon (juiced)
- ¼ bunch mint
- 2 Tbsps White vinegar
- 3 Tbsps vegetable oil
- 150 grams Yogurt (0.1% fat)
- 150 grams Crème fraiche
- freshly ground peppers
- 2 Tbsps Sunflower seed
- 1 sprig mint (for garnish)
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.
(Percentage of daily recommendation)
| Calorie | 518 cal. | (25 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |