Potato Avocado Salad for Healthy Weight Gain
This salad is rich in healthy fats, fiber, and essential vitamins, making it an excellent choice for those looking to maintain a balanced diet. The combination of avocado and potato provides a nutrient-dense meal that supports heart health, digestion, and weight management.

1 bowl
For 1 people
Difficulty
Easiest
Taste
Unknown
Health Benefits
Weight Gain Support: The combination of potatoes and avocados provides a healthy mix of carbohydrates and fats, essential for healthy weight gain.
Rich in Vitamins: Avocado is rich in vitamins E, K, and C, which are essential for immune function and skin health.
High in Fiber: This salad provides a good amount of dietary fiber, aiding in digestion and preventing constipation.
Heart Health: Avocados contain monounsaturated fats that are good for heart health.
Protein-Packed: Greek yogurt adds a good protein boost, essential for muscle repair and growth.
Antioxidant Properties: Fresh coriander and jalapeño add antioxidants, which help in reducing inflammation and improving overall health.
260 kcal
in 292g
Protein:
11g
Fats:
20g
Carbs:
32g
Cholesterol:
5mg
Sodium, Na:
200mg
Potassium, K:
900mg
This healthy and delicious Potato Avocado Salad is not only a treat for your taste buds but also a boon for your health. Perfect for a light lunch or as a side dish, this recipe combines the creamy goodness of avocado with the hearty texture of potatoes, all brought together with a zesty, herbed Greek yogurt dressing.
Allergy Advice
This recipe contains Dairy Products. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
1
1 cup Boiled potato
half cup Avocado
1 tablespoon Jalapeno, finely chopped
2 tbsp Coriander / cilantro
half cup Greek yogurt
1 teaspoon Mustard sauce
1 teaspoon Balsamic vinegar
half teaspoon Thyme
half teaspoon French salad seasoning
quarter teaspoon Salt
quarter teaspoon Black pepper
Tips
Chill the salad: For a refreshing taste, refrigerate the salad for 30 minutes before serving.
Add Crunch: For added texture, sprinkle some sunflower seeds or nuts.
Spice it Up: Adjust the amount of jalapeño to your spice preference.
Extra Flavor: A squeeze of fresh lemon juice can enhance the flavors even more.
Directions
Start by boiling the potato until it is tender. This should take about 15-20 minutes. Once done, let it cool slightly, then peel and cut into bite-sized pieces.
While the potato is boiling, cut the avocado in half, remove the pit, and scoop out the flesh. Cut it into small cubes.
In a small bowl, mix together the Greek yogurt, chopped jalapeno, coriander/cilantro, mustard sauce, balsamic vinegar, thyme, French salad seasoning, salt, and black pepper until well combined.
In a large mixing bowl, gently toss the boiled potato and avocado with the prepared dressing until everything is evenly coated.
Serve immediately for the freshest flavor or chill in the refrigerator for up to an hour before serving.
Notes
Individuals with Avocado Allergy: Those allergic to avocados should avoid this recipe.
High Blood Pressure Patients: Should limit the use of salt or opt for a low-sodium alternative.
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