Sunday, June 2, 2013

Avocado Potato Salad. Summer in a Bowl.

Long time, no post. Let's get back to it with this wondrous potato salad. Summer's in full swing, and that means two very important things: avocados are at their peak and cookouts are happening everywhere. It's a great time to be a vegan, or you know, a human. I'm trying to incorporate a lot more avocado into my diet for various reasons. It's one of the most bad-ass super foods out there. Amino acids, anti-inflammatory properties, good fats, etc. Also, it tastes pretty great. Try this really easy potato salad to squeeze more avo into your diet!

Avocado Potato Salad

3 Yukon gold potatoes
1 avocado
3 scallions
1 can garbanzo beans
1 clove garlic
1 tsp onion powder
1 tsp basil
2 tbsp fresh cilantro
2 tbsp nutritional yeast
juice from half a lemon
2 tbsp canola oil
1 tbsp sriracha
salt and pepper

Scrub and dice potatoes. Boil them in salted water until they are easily pierced with a fork. Drain and set aside.

Halve your avocado, remove the pit and scoop the innards into a food processor. Add the spices, herbs,  lemon juice and sriracha to the food processor. Blend, while drizzling oil into the food processor. If needed, add up to a tablespoon of water to thin out the avocado mixture.

Drain the garbanzo beans and add to a large bowl with the potatoes. Slice your scallions on a bias and add to the bowl. Pour the avocado sauce over the potatoes. Stir well to incorporate and add salt and pepper. Drizzle with additional sriracha or sprinkle some fresh minced cilantro over top. Enjoy!

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