Avacodo Potato Salad With Kale
From Beckworth 10 years ago
- 30 minutes to make
- Serves 4-6
Based on a recipe from "Food with Love." http://withfoodandlove.com/small-plates-vegetables/creamy-dreamy-avocado-potato-salad/
Ingredients
- red potatoes, 5 cups quartered. I used all the potatoes in the small harvest box. shopping list
- 3 cups shredded Tuscan kale, ribs removed {you can also use other dark greens like spinach, chard or arugula} I used all the kale in the small harvest box. shopping list
- 1/2 large ripe hass avocado shopping list
- 2 tablespoons of extra virgin olive oil shopping list
- 1-2 tablespoons of your favorite mustard, I used 2 tablespoos of "Old Pecos Foods garlic Pinon mustard." shopping list
- 4-5 small cloves garlic, minced. shopping list
- 1/4 cup chopped fresh chives, shopping list
- sea salt and coarse ground pepper, to taste shopping list
How to make it
- Cook the potatoes in boiling water until tender. Drain the potatoes when they are done cooking, immediately toss the cooked potatoes in with the shredded greens and minced garlic. Combine well together and set aside. The heat from the potatoes will ever so slightly cook the kale and when you’re ready to add in the dressing it will have become the perfect texture.
- In a small mixing bowl combine the ripe avocado, olive oil, mustard, garlic powder, sea salt and pepper. Mix well until the dressing is smooth and creamy. Pour the dressing over the potatoes and kale. Stir it all together, add the chives and stir until everything is combined well.
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