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Potato Salad with Avocado, Toasted Almonds, Olive Oil and Feta Cheese
Ready Time: 30min
Prep Time: 15min
Cook Time: 15min
A quick to assemble (especially if you cook the potatoes ahead of time)
delicious potato salad that’s perfect for summer.
1 ½ lbs. of petite/ creamer potatoes
2 Tablespoon red quinoa, cooked and chilled
1 avocado, diced
Juice and zest of 1 lime
1/4 cup olive oil
Salt and pepper, to taste
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup toasted almonds, chopped
1/2 cup sprouts
2 sprigs fresh mint
1/4 cup feta
Prep Time: 15min | Cook Time: 15min
Boil petite potatoes 10 to 15 minutes until fork tender, then strain and cool. This can be done in advance for quick assembly.
Cut potatoes in half and place in a bowl. Gently combine with quinoa, avocado, lime juice, lime zest, olive oil, and salt and pepper.
Serve on a platter or portion to smaller dishes and top with seeds, nuts, sprouts, mint, and crumbled feta.
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