Potato & Bean Salad with Avocado & Jalapeño Dressing
Serves
4
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
For the salad:
2 lbs. (900g) baby potatoes, cut into 2-inch pieces
2 tbsp. olive oil
1 tsp. garlic powder
salt & pepper
1 lb. (450g) green beans, trimmed & cut into 2-inch pieces
14 oz. (400g) can cannellini beans, drained
1 lime, cut into wedges, to serve
2 lbs. (900g) baby potatoes, cut into 2-inch pieces
2 tbsp. olive oil
1 tsp. garlic powder
salt & pepper
1 lb. (450g) green beans, trimmed & cut into 2-inch pieces
14 oz. (400g) can cannellini beans, drained
1 lime, cut into wedges, to serve
For the dressing:
1 avocado
½ cup (115g) vegan mayonnaise
½ cup (4g) chopped dill
2 tbsp. olive oil
2 tbsp. lime juice
1 clove garlic, chopped
1 jalapeño pepper, chopped
salt & pepper
1 avocado
½ cup (115g) vegan mayonnaise
½ cup (4g) chopped dill
2 tbsp. olive oil
2 tbsp. lime juice
1 clove garlic, chopped
1 jalapeño pepper, chopped
salt & pepper
Nutrition
(Per Serving)
Calories
588
Fats
35 g
Protein
10 g
Carbs
67 g
Instructions
- Heat oven to 425°F (220°C). Place the potatoes onto a baking sheet lined with baking paper. Drizzle with 1 tablespoon of olive oil and season with garlic powder, salt and pepper. Place the sheet into the oven and roast for 25 minutes.
- Meanwhile, make the dressing by adding the avocado, mayonnaise, dill, olive oil, lime juice, garlic and jalapeño pepper into a blender or food processor, and blitzing to smooth. Season to taste with salt and pepper.
- After 25 minutes of roasting, remove the sheet from the oven, push the potatoes to one side of the tray and add the green beans. Drizzle the beans with the remaining olive oil then return the sheet to the oven and roast for a further 10 to 15 minutes, until the beans are tender and the potatoes golden.
- Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans and toss with half of the dressing.
- Serve in the bowl with lime wedges and the remaining dressing on the side.