Baby Potato Avocado Salad By Michel Nilles

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Baby Potato Avocado Salad
Serves 4
Homecooked plant-based baby potato avocado salad for cruelty-free foodies prepared by Michel Nilles
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr
Ingredients
  1. 500g Baby Potatoes
  2. 2 Avocados
  3. 240g Canned Chickpeas
  4. 120g Dill Gurkins
  5. 4 Spring Onions
  6. 2 Red Onions
  7. 4 Tbsp Olive Oil
  8. 2 Tbsp Pinakurat Vinegar
  9. 2 Tsp Dried Rosemary
  10. Ground Black Pepper
  11. Himalayan Salt
Instructions
  1. Rinse and clean the baby potatoes
  2. Flavor the baby potatoes with olive oil, rosemary, pepper and salt
  3. Oven-roast the potatoes for 45 to 60 minutes at 180 degree Celcius until soft
  4. In the meantime slice and dice the red onions, dill gurkins and the avocados
  5. Drain the chickpeas from liquid and put in a bowl together with the onions, gurkins and avocado pieces
  6. Once the baby potatoes are soft add them to the bowl as well
  7. Mix it all together and flavor with olive oil, vinegar, ground black pepper and Himalayan salt
  8. Garnish with spring onions and you are ready to serve
  9. Bon appetit
michelnilles.com http://michelnilles.com/
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