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Potato Salad with Avocado, Almonds, and Feta

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Print Recipe
Potato Type: Petite
Cuisine: American
Prep Method: Boiled

Dish

AppetizerSide DishMain Dish

Prep Time

15 Mins

Cook Time

15 Mins

Serving

Serves 4

Ingredients

  • 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
+

Toppings

  • 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

Preparation

  1. Boil petite potatoes 10 to 15 minutes until fork tender, then strain and cool. This can be done in advance for quick assembly.
  2. Cut potatoes in half and place in a bowl. Gently combine with quinoa, avocado, lime juice, lime zest, olive oil, and salt and pepper.
  3. Serve on a platter or portion to smaller dishes and top with seeds, nuts, sprouts, mint, and crumbled feta.

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