Enjoy this yummy vegan version of the classic potato salad. Instead of using mayo for creaminess, you'll mash avocado.
Cals 267 · Prot 11 · Carbs 49 · Fat 6
Vegan
40 min
Enjoy this yummy vegan version of the classic potato salad. Instead of using mayo for creaminess, you'll mash avocado.
Cals 267 · Prot 11 · Carbs 49 · Fat 6
Vegan
Ingredients
Potato salad
Puy lentils
80 Grams
Potatoes
600 Grams
Avocado
2 Pieces
Olive oil
2 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
Capers
30 Grams
Lemon
1 Piece
Fresh coriander
20 Grams
Fried tomatoes
Tomatoes
3 Pieces
Olive oil
2 Tbsp
Balsamic vinegar
14*
15 ML
Dried oregano
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Sunflower seeds
20 Grams
Allergens
*14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
1118 / 267
Fats (g)
5.9
of which saturated (g)
0.5
Carbohydrates (g)
49
of which sugars (g)
5.8
Fibers (g)
11.4
Proteins (g)
11.1
Salt (g)
1.1
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook lentils
Add the Puy lentils to a pot, cover them with water and bring to a boil over a high heat. Once boiling, reduce the heat to medium-low and simmer for 25 min. Make sure there is enough water in the pot. Drain the lentils once tender. Transfer them to a bowl to cool and season generously with salt.
2 Boil potatoes
Meanwhile, peel the potatoes and chop them into cubes. Bring a pot of water to a boil and add the potato cubes. Cook for 20 min or until the potatoes are soft. Drain once tender and set aside to cool.
3 Mix potato salad
In a salad bowl, mash the avocado. Add oil, salt, pepper and the capers (with its juice). Wash the lemon and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice the lemon. Add 0.5 tsp of lemon zest and 1 Tbsp of lemon juice to the bowl. Add the potatoes and lentils. Chop the fresh coriander and add. Mix well and check the seasoning.
4 Fry tomatoes
Chop the tomatoes in half. Heat a pan with a drizzle of oil over a medium-high heat. Once hot, add the tomatoes and fry for 3-4 min on each side. Drizzle with the balsamic vinegar. Sprinkle with oregano, salt, pepper and the chopped sunflower seeds.
5 Serve
Divide the potato salad among plates. Add the tomatoes and serve.