Vegan Avocado Potato Salad with Dill & Cilantro is a creamy and healthy version of the classic summer BBQ side dish. Nobody will miss the mayo or eggs in this dish and as an added bonus no worries about taking it to your next outdoor gathering!! Double bonus…summer slim-down approved!!
Y’all I am IN LOVE with this Vegan Avocado Potato Salad with Dill & Cilantro!!!
SERIOUSLY!! I don’t think I ever want to make potato salad any other way after having this one 🙂 I first made this a few weeks ago and have been dreaming about it ever since. I hate that it has taken me so long to get it on the blog…but things have been crazy…Hello! Did you hear that I’m engaged!!!
So that means that I am in full wedding planning mode! No, we haven’t set a date yet 😉 We also just had our biggest fundraiser and event at work this week, but that was successfully completed on Monday night. I took one rest day yesterday and now it is time to talk about Vegan Avocado Potato Salad with Dill & Cilantro 🙂
Take a close look at all that yumminess!! Believe me when I say that this is a must try!! The recipe is super simple too 🙂 Double bonus!! All you need is potatoes, avocado, lime juice, salt, pepper and herbs of your choice!
I chose cilantro and dill as the herbs for this avocado potato salad, but you could really use any that you like or have on hand. I will say, though, that the dill and cilantro was an excellent combination, IMHO 😉 My inspiration for this recipe was this post with just a few modifications.
6 (approximately 2 lbs.) potatoes, peeled and chopped into 1 inch cubes
1 large, ripe avocado
Zest and juice of 1 lime
2-3 tbsp. herbs of your choice (I used dill and cilantro)
Sea salt and fresh ground pepper to taste.
Bring potatoes to a boil in a large pot of cold water (the water should just cover the potatoes).
Once boiling, add salt to the water and give them a stir.
Boil (you may have to reduce the heat a little to keep the water from spilling over) potatoes until they are fork-tender, but not falling apart, approximately 10-15 minutes.
Drain and spread potatoes out in a single layer on a baking sheet.
Place in the freezer for approximately 30 minutes to cool. (This will keep your potatoes from crumbling when you stir in the dressing).
While the potatoes are in the freezer, combine the avocado, lime zest, lime juice, herbs and salt and pepper in a small bowl. Set aside.
You can find complete recipes of this Vegan Avocado Potato Salad with Dill & Cilantro in beckysbestbites.com
So you guys….are you feeling the Cinco de Mayo vibes or what? I’m on a major Mexican/Southwestern kick and it’s not stopping until Tuesday. Last week it was the round up, today it’s this sweet potato + black bean quinoa salad and Tuesday is going to be Margarita Green Smoothies.
So pretty please just indulge me…if only for the next few days!
Today though? It’s all about this salad. With chili roasted sweet potatoes, earthy black beans, nutty quinoa, crunchy lettuce and a creamy avocado-cilantro dressing, it’s got everything you need to make salad the star of your meal.
Personally, I’m a big fan of making salads for dinner. I think it’s fun to change things up; swap in different ingredients, add a variety of protein sources and just go a little wild. Salads are one of those meals you can really play around with.
But what I love most about salad is that it’s simple. It’s not fussy. It’s not overly complicated. It’s just veggies on top of veggies on top of veggies, sometimes drizzled in an ultra creamy and decadent sauce.
Yeah, sounds like my kind of meal.
for the salad:
1 large sweet potato
1 (15 oz) can black beans
3 cups cooked quinoa (made from 1 cup dry)
1 tablespoon coconut oil
2 teaspoons chili powder
Juice of 1 lime
Salt + pepper
Lettuce/greens to serve
1 batch Cilantro-Avocado Dressing
for the dressing:
½ cup cashews
½ cup cilantro
½ – ¾ cup water
Juice of 2 limes
1 teaspoon chili powder
¼ – ½ teaspoon cayenne (optional)
Salt + pepper to taste
Preheat the oven to 425 degrees F.
Peel and chop the sweet potato in small, bite-sized pieces.
Melt the coconut oil and drizzle it over the sweet potatoes. Toss to coat.
Add in chili powder and sprinkle with salt and pepper, tossing to combine.
Roast sweet potatoes for 20 – 25 minutes until tender, stirring half way through so as not to burn them.
While sweet potatoes are cooking, rinse and drain the black beans.
Add them to a large bowl along with quinoa. Set aside.
Add all dressing ingredients to a blender (starting with less water and adding more as needed).
Blend on high until smooth and creamy.
Add enough water to make it drizzable.
Once sweet potatoes are done roasting, let them cool for 5 minutes.
Add to the bowl with black beans and quinoa.
Squeeze lime juice over the top and stir to combine.
You can find complete recipes of this Chili Roasted Sweet Potato + Black Bean Quinoa Salad in simplyquinoa.com
number three came around (about six weeks ago) I’ve been trying really hard to be more healthy. I hate dieting, counting calories etc. (who likes it?) So I’ve been working on just changing my lifestyle to a healthy, happy, state that I can maintain. A huge aspect of making healthy eating maintainable for me is that food still has to be filling and taste good! These healthy buffalo chicken bowls manage both of those things, with flair! My sister gave me the recipe, and I have eaten them at least twice a week ever since.. guilt free!
By the way, can we all agree that the dressing is the best part of any bowl or salad? I was so stoked to find out about these new Hidden Valley Greek Yogurt packets (you can get your special Hidden Valley coupon here), so that I can indulge in dressing guilt free! I swear, it tasted just as good as regular ranch dressing and better than low fat ranch varieties. I found mine super easy at Walmart in the regular dressing aisle.
Mmm, my mouth is watering just looking at the pictures! There are so many delicious flavors in this recipe, I guarantee it will leave your tummy not only full.. but happy! Well, there you have it! I hope your family loves this dish as much as mine does!
2 cans corn
cans black beans
a pint of cherry tomatoes, halved
6 chicken breasts
1 cup of your favorite buffalo sauce (I use Franks)
1 TBS garlic, minced
1 packet Hidden Valley Greek Yogurt Dressing
1 1/3 cups plain Greek yogurt
3 TBS milk
Cook chicken, garlic and hot sauce to slow cooker and cook on low for 6 hours or on high for 3 hours.
When chicken is cooked through, shred it and set aside.
In a separate small bowl mix together your Hidden Valley Greek Yogurt Dressing
Greek yogurt and milk and stick it in the fridge.
Next, drain and rinse your corn and black beans and add them to a bowl.
Rinse and half your cherry tomatoes and add them to the bowl as well.
Lastly, dice your avocados and add them to the mix!
Assemble your bowls by adding your veggie mixture, topping with chicken, and finishing them off with some healthy Greek yogurt ranch dressing!
Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours! Olives, tomatoes, cucumber, avocados, and chicken strips to complete another meal in a salad, with a dressing that doubles as a marinade!
With all of the salads I post on here, I thought some might be getting sick of these meal in salads recipes. BUT. It turns out, you guys are wanting MORE of these GIANT salads. Wracking my brains for another awesome recipe, what’s better than a fresh, mediterranean salad with so much flavour, you won’t be able to put your forks down? Yes, I sound like an infomercial. No, I don’t care.
As usual, I always try to create salad recipes that you only need ONE dressing / marinade. A salad that uses one thing for two uses. Does this make sense? This comes from years of making salads that require completely different marinades for chicken or the meat of choice, then drowning it in a completely different tasting dressing, only confusing my brain and taste buds even more. Why do that when you can create one delicious marinade and use it as a dressing? That kinds makes more sense.
2 tablespoons olive oil
juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
I normally don’t declare recipes the best for just any reason. In fact, if I’m saying something is the BEST, then it’s for a very good reason. Most often because I had multiple people try out a recipe and tell me it’s the best thing they’ve ever tasted; this happens most frequently when I bake cookies.
Little did I expect this turkey chili to surprise me with it’s thick texture and addicting flavor. But my goodness, it is wonderful. And I do have to admit that I’ve made it four times in the past month. It’s one of those recipes you can tuck in your recipe box or bookmark on your phone. Honestly, I’m just obsessed.
Over in my world, we decided to do an eating challenge until Thanksgiving. It’s a mixture between paleo, Whole30 and clean eating. Today marks Day 7 and so far we’ve been successful but still challenged on what to cook or eat for lunch. The plan is to stick to a grain free, refined sugar free diet with plenty of vegetables and high-protein meats. I think the hardest part might be eliminating alcohol, frozen yogurt and chips. I don’t know when I became such a chip person, but I’ve been craving them like CRAZY the past two days.
For a little background, we’re really just doing this as a challenge to eat healthier and reset cravings. Often times I find us going out for pizza, french fries and beer. Not only is it a waste of money, but it isn’t a healthy habit when you do it too often. I also want to make sure that Tony understands what it means to nourish your body with GOOD, real food made from scratch.
2 teaspoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 medium red bell pepper, chopped
1 pound extra lean ground turkey or chicken (99%)
4 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, plus more to taste
1 (28-ounce) can diced tomatoes
1 1/4 cups chicken broth
2 (15 oz) cans dark red kidney beans, rinsed and drained
1 (15 oz) can sweet corn, rinsed and drained
For topping: cheese, avocado, tortilla chips, cilantro, sour cream
Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
Hello, hello! How was your weekend? Did you do anything fun?
My Mom, Lincoln and I finally made it back to the Farmer’s Market on Saturday morning. We’d only gone once together this summer, way back in June, and were long overdue for a visit. It felt great to be amongst the crowds and hit up all our favorite stands again. (Please notice the adorable chevron dress the gal walking in front of us was wearing. Isn’t it cute!? Wish I would have asked where she got it…)
We also had a celebrity sighting – Governer Chris Christie was unexpectedly there doing a meet and greet and my Mom made a beeline for him as soon as we figured out who was drawing the crowd. One second she was next to me then the next she was hand in hand with the Gov. It was as if she’d seen a member of The Monkees (her fave) or something! That is to say, she’s a big fan. 😉
Er…the next day. Last night we headed to Summerset Winery, just down the road from the festival, for live music and vino, and took our dinners with us. California Turkey and Bacon Lettuce Wraps with Basil-Mayo, to be exact, which were the perfect light and summery meal to eat in this heat!
These lettuce wraps are my new favorite thing ever. They’re gluten-free, low carb, totally filling, fresh, and come together in about five minutes (though I speak from experience when I tell you they’ll take under one to demolish!)
MAKES 2 WRAPS
1 head iceberg lettuce
4 slices gluten-free deli turkey (I like Applegate Farms)
4 slices gluten-free bacon, cooked (I like Applegate Farms)
1 avocado, thinly sliced
1 roma tomato, thinly sliced
For the Basil-Mayo:
1/2 cup gluten-free mayonnaise (I like Hellmann’s Olive Oil Mayo)
6 large basil leaves, torn
1 teaspoon lemon juice
1 garlic clove, chopped
Directions For the Basil-Mayo: Combine ingredients in a small food processor then process until smooth. Alternatively, mince basil and garlic then whisk all ingredients together. Can be done a couple days a head of time.
You can find complete recipes of this California Turkey and Bacon Lettuce Wraps with Basil-Mayo in iowagirleats.com
Being a number one fan of honey mustard everything, I gave up enjoying honey mustard dressing on salads because of all of the mayo and calories normally sneaking their way into them. Then, this morning happened. Waking up with the strongest honey mustard craving (weird, right?), I smacked myself upside the head when I remembered, um, HELLO, food blogger, remember? Which means, don’t-give-up-anything-just-find-a-way-to-make-it-yourself, type of thing.
Dressing / Marinade:
⅓ cup honey
3 tablespoons whole grain mustard
2 tablespoons smooth and mild Dijon mustard
2 tablespoons olive oil
1 teaspoon minced garlic
Salt to season
4 skinless and boneless chicken thighs or chicken breasts
¼ cup diced bacon, trimmed of rind and fat
4 cups Romaine lettuce leaves, washed
1 cup sliced grape or cherry tomatoes
1 large avocado, pitted and sliced
¼ cup corn kernels
¼ of a red onion, sliced
Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).
You can find complete recipes of this HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD in cafedelites.com
My favourite salad of all time. Caesar Salad. But, my least favourite at the same time…because hello fat grams I’ll wish I didn’t have after I had it. But now, I can. I can enjoy my favourite salad of all time, with a dressing that’s less than half the fat — and then add in some more food, and enjoy this as a meal. A salad that doesn’t leave you hungry waiting for more. Full of protein. Full of healthy fats. Just full of good for you stuff.
½ ciabatta loaf (120g | 4oz), sliced
2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
Pinch of salt
200g | 7oz shortcut bacon, cut into strips
2 eggs, boiled to your liking (soft of hard boiled), sliced
2 baby cos lettuce, washed and dried
1 Avocado, sliced
½ cup shaved parmesan cheese
⅔ cup greek yogurt
1 tablespoon olive oil
2 garlic cloves, crushed
2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
Juice of ½ a lemon
3 tablespoons freshly grated parmesan cheese
Salt and pepper for seasoning
Preheat the oven to grill/broil settings on medium – high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don’t forget to check your bread in the oven)!
To make the Caesar Yogurt Dressing:
Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve!
You can find complete recipes of this SKINNY CHICKEN AND AVOCADO CAESAR SALAD in cafedelites.com
I have made these many times now. I love them with ground chicken but ground turkey will work in a pinch. (consider increasing your garlic, salt and pepper when using ground turkey to kick up the flavor a bit).
1 pound ground chicken
1 large ripe avocado – cut into chunks
1 chopped clove of garlic
⅓ cup Panko crumbs or Almond meal (to keep it Paleo friendly )
1 minced Poblano or Jalapeño pepper (optional but recommended)
½ teaspoon salt
¼ teaspoon pepper
Add all ingredients to a large bowl and toss gently.
Shape into desired size patties and grill inside or out!