Our next installment in our Summer BBQ Recipe Series is a vegan option for all you veggie eaters out there! This vegan avocado potato salad with dill and cilantro is a great addition to any BBQ, and it's important to have healthy options for all your dining guests. This salad could pair nicely with a main dish- it is sure to delight!
As a pairing, we suggest our CA Sparkling Brut, which is our #1 best seller. This will make for a healthy and refreshing pair! The dill and cilantro make this creamy salad pop, so add a glass of bubbly, and this pairing will sparkle.
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 (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 the1 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.
Take the potatoes out of the freezer when they are cool to the touch and place in a large mixing bowl. Mix in the dressing and chill until ready to eat.
Best served chilled or room temperature.
Recipe from Becky's Best Bites.
We hope you all enjoy!
The ONEHOPE Team