Lemon Potato Avocado Salad
Bright, zesty, and irresistibly creamy, this Lemon Potato Avocado Salad is the perfect fusion of comfort and freshness. Featuring tender baby potatoes, buttery chunks of ripe avocado, and a tangy lemon dressing, this salad is elevated with the aromatic touch of fresh parsley and cilantro. The vibrant lemon juice and zest, paired with a drizzle of extra virgin olive oil and optional chili flakes, create a medley of flavors that's ideal for summer gatherings, picnics, or weeknight dinners. Ready in just 35 minutes, this gluten-free, vegetarian recipe is as nourishing as it is delicious. Serve it chilled or at room temperature for a refreshing side dish or light main course that’s sure to impress.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 800 grams baby potatoes
- 2 pieces avocados
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley
- 2 tablespoons fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon chili flakes (optional)
Directions
Step 1
Wash the baby potatoes thoroughly and place them in a large pot. Cover them with water and add a pinch of salt to the pot.
Step 2
Bring the water to a boil over medium-high heat and cook the potatoes for 15-20 minutes, or until they are fork-tender.
Step 3
While the potatoes are cooking, prepare the lemon dressing. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, black pepper, and chili flakes (if using). Set aside.
Step 4
Finely chop the fresh parsley and cilantro and set them aside.
Step 5
Once the potatoes are cooked, drain the water and let the potatoes cool for 5-10 minutes. Once cool enough to handle, cut the potatoes into halves or quarters, depending on their size.
Step 6
Peel the avocados, remove the pits, and cut them into bite-sized chunks.
Step 7
In a large salad bowl, combine the potatoes, avocado chunks, and chopped herbs.
Step 8
Drizzle the lemon dressing over the potatoes and avocado, gently tossing to combine. Be careful not to mash the avocado too much while mixing.
Step 9
Taste the salad and adjust the seasoning with more salt or lemon juice, if needed.
Step 10
Serve the salad immediately or chill it in the refrigerator for 10-15 minutes before serving. Enjoy!
Nutrition Facts
| Serving size | (1326.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1740.3 |
| Total Fat 114.4g | 0% |
| Saturated Fat 16.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1260.9mg | 0% |
| Total Carbohydrate 180.0g | 0% |
| Dietary Fiber 38.3g | 0% |
| Total Sugars 9.0g | |
| Protein 25.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 183.8mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 5479.6mg | 0% |
Source of Calories