veganlovePOTATO AND AVOCADO SALAD
February 18th 2008 11:46
It's time we introduced a recipe from the culinary brilliance of the Romeo from the definitely not cheesy name of this inspired recipe blog.
Here it is the Roast potato and avocado salad.
For this particular recipe that serves two hungry people or four not so hungry people you will need the following ingredients from your friendly grocer.
5 medium potatoes of your choice
1 or 2 avocados depending on your preferred potato to avocado ratio
1/3 cup of loosely chopped leek
Salt
Olive oil
Small handful of fresh parsley
Small handful of cress
Preheat oven to 1 8 0 degrees.
First dice the potatoes into small pieces. Cook them in boiling water for about 6 minutes. Be careful not too let them become mushy.
Place the drained potatoes and leek in a shallow baking dish. Toss in a teaspoon of salt and drizzle over 2 tbsp of olive oil. Put in the oven and bake for around 20 minutes or until the potatoes have just began to turn golden.
Dice the avocado to a similar size as the potatoes. Place the avocado and potatoes in a bowl and mix in the parsley and cress.
This is a versatile salad that can be eaten alone with some toast that has first been rubbed into the oil left in the baking dish. (tastes like vegan scrambled eggs)
....Or served as a side dish to meat.... Also can be eaten for breakfast with scrambled eggs.
Happy cooking and eating. It's been emotional.
Here it is the Roast potato and avocado salad.
For this particular recipe that serves two hungry people or four not so hungry people you will need the following ingredients from your friendly grocer.
5 medium potatoes of your choice
1 or 2 avocados depending on your preferred potato to avocado ratio
1/3 cup of loosely chopped leek
Salt
Olive oil
Small handful of fresh parsley
Small handful of cress
Preheat oven to 1 8 0 degrees.
First dice the potatoes into small pieces. Cook them in boiling water for about 6 minutes. Be careful not too let them become mushy.
Place the drained potatoes and leek in a shallow baking dish. Toss in a teaspoon of salt and drizzle over 2 tbsp of olive oil. Put in the oven and bake for around 20 minutes or until the potatoes have just began to turn golden.
Dice the avocado to a similar size as the potatoes. Place the avocado and potatoes in a bowl and mix in the parsley and cress.
This is a versatile salad that can be eaten alone with some toast that has first been rubbed into the oil left in the baking dish. (tastes like vegan scrambled eggs)
....Or served as a side dish to meat.... Also can be eaten for breakfast with scrambled eggs.
Happy cooking and eating. It's been emotional.
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