Avocado Potato Salad

I got this potato salad recipe from a friend who got it from an adapted recipe from the California Avocado Commission. It’s a wonderful recipe, that is lighter because the wonderful tangy dressing substitutes for mayo in most salads such as this. Lots of wonderful flavors, textures, and colors! You may serve this at room temperature, but it is best covered tightly and chilled for 1 to 3 hrs before serving. Can be prepared up to three hours in advance before serving.

Step: 1

Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.

Step: 2

Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.

Step: 3

Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.

Step: 4

Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.

Step: 5

Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.

Per Serving: 238 calories; protein 5.3g; carbohydrates 36.1g; fat 9.6g; cholesterol 0.4mg; sodium 349mg.

Fruit salad is one of the easiest salads to make . It is more in fibre and water produce . As fruits contain natural sugar , you must have it for breakfast . The sugar in it will give you enough energy for the 24 hours and deal with your get sugar producer cravings too.

Salads often get a not good for being unsatisfying (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s precisely where you’ll find the salads that may fuel weight loss.