Crunchy potato and mixed seed salad
Discover a delicious and nutritious crunchy potato and mixed seed salad recipe featuring fresh thyme, pine nuts, and avocado. Perfect as a light meal or a vibrant side dish!
- 30 Mar 2024
- Cook time 45 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
This Crunchy Potato and Mixed Seed Salad is a delicious and nutritious dish that combines the hearty texture of potatoes with the nutty flavor of mixed seeds. It's perfect for a light lunch or a vibrant side dish at dinner. The addition of fresh thyme, watercress, and avocado adds layers of freshness, while pine nuts and a tangy mustard-vinegar dressing elevate the taste. Whether you're a seasoned home cook or a beginner, this recipe is simple to follow and yields a satisfying meal.
Ingredients:
Instructions:
- Preheat your oven to 200°C (400°F).
- Wash and peel the potatoes. Cut them into bite-sized cubes.
- Place the potato cubes in a large bowl.
- Drizzle with the olive oil and sprinkle with the fresh thyme. Toss to coat the potatoes evenly.
- Spread the potatoes in a single layer on a baking sheet.
- Roast in the preheated oven for approximately 25-30 minutes, or until the potatoes are golden and crispy. Stir them halfway through to ensure even cooking.
- While the potatoes are roasting, heat a non-stick frying pan over medium heat.
- Add the pine nuts to the dry pan and toast them for around 3-4 minutes or until they're golden brown, stirring frequently. Remove from the pan to prevent burning and set aside.
- Mince the garlic cloves finely. You can use a garlic press for convenience.
- In a small bowl, whisk together the minced garlic, vinegar, and mustard until well combined. Adjust to taste if needed.
- Wash and pat dry the watercress.
- Cut the avocado in half, remove the pit, and dice the flesh into small cubes.
- In a large salad bowl, combine the roasted potatoes, toasted pine nuts, watercress, and diced avocado.
- Pour the dressing over the salad and gently toss everything together to ensure even coating.
- Serve the salad immediately while the potatoes are still slightly warm, or at room temperature.
Tips:
- Make sure to chop the potatoes into even-sized pieces to ensure they cook evenly.
- Toast the pine nuts lightly in a dry skillet until golden brown to enhance their nutty flavor.
- Use ripe but firm avocado for the best texture in your salad.
- Feel free to add more fresh herbs, such as parsley or basil, for added flavor.
- If you prefer a more pronounced garlic flavor, you can finely mince the garlic cloves instead of leaving them whole.
This Crunchy Potato and Mixed Seed Salad is a delightful blend of textures and flavors that will leave your taste buds dancing. The crispiness of the potatoes, the creaminess of the avocado, and the nuttiness of the pine nuts, all tied together with a tangy mustard-vinegar dressing, make for an unforgettable dish. It's a versatile recipe that's perfect for any occasion, whether you're hosting a dinner party or simply enjoying a meal at home. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 9g | 23% |
| Sugar 2.51g | 3% |
| Fat | |
| Fat 20g | 23% |
| Saturated 2.24g | 7% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 10ug | 1% |
| Choline 40mg | 7% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 3.60mg | 22% |
| Vitamin B6 0.76mg | 45% |
| Vitamin B9 72ug | 19% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 45mg | 51% |
| Vitamin E 2.33mg | 16% |
| Vitamin K 30ug | 26% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.50mg | 0% |
| Iron, Fe 2.69mg | 24% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 1220mg | 36% |
| Selenium, Se 1.71ug | 3% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 1.80mg | 16% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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