7Day Vegan

Potato Salad with Avocado Lime & Jalapeno Dressing

By Gabby of The Veggie Nook

Serves 4.

• ~1lb baby potatoes, halved
• 1/2 a red onion, cut into 4 wedges and separated
• 1/2 tbsp avocado oil
• 1 tbsp chopped rosemary
• 1 tsp balsamic vinegar
• 1/2 tsp minced garlic
• salt & pepper to taste
• heaping 1/2 cup hazelnuts
• 1/3 cup chopped parsley
• 1 cup baby arugula
• fresh ground pepper
• 3/4 recipe of Avocado, Lime & Jalapeno Dressing

Avocado, Lime & Jalapeno Dressing Recipe:

Makes 3/4 cup.

• 1 avocado
• 1/2 a jalapeno, seeded
• juice of 1/2 a lime
• 1 tbsp white wine vinegar
• 1/2 tbsp olive oil
• 1/2 tsp fresh ground pepper
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 4 tbsp of water, for blending

Put all ingredients in a blender and blend until smooth.

Preheat your oven to 425F. Combine the first 7 ingredients in a large bowl so all the potatoes and onions are completely coated in the mixture. Transfer for a greased roasting pan (I used coconut oil) and roast the potatoes, uncovered, for 30 min or until easily pierced with a fork. When they’re done, set them aside to cool while you assemble the other ingredients.

Toss all ingredients in a bowl with the Avocado, Lime and Jalapeno Dressing and chill in the fridge for at least 30 min before serving. Serve cold for the best flavour!