Vegan Potato Salad with Greens

This creamy, light, and gut-friendly vegan potato salad is a perfect side dish to bring to a holiday gathering, and the avocado dressing makes it a flavourful and satisfying option and a healthier alternative to traditional creamy potato salads.

Ingredients (Serves 4):

• 8 baby white potatoes, cubed
• 1 cup fresh peas (or frozen, thawed)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh dill, chopped 
• 1-2 cups mixed greens (such as spinach or kale)

For the dressing:

• 1 ripe small avocado
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons white vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoons water (to adjust consistency)
• Salt and pepper to taste

Instructions:

1. Place the cubed potatoes in a large pot and cover them with water. Bring to a boil and cook for about 10-12 minutes, or until tender but firm. Drain the potatoes and set them aside to cool.

2. While the potatoes are cooling, prepare the avocado dressing. In a small bowl, combine the ripe avocado, lemon juice, Dijon mustard, white vinegar, and olive oil. Mash with a fork until smooth, adding water a tablespoon at a time until you reach a creamy, pourable consistency.

3. In a large bowl, add the cooled potatoes, peas, red onion, chopped fresh dill, and mixed greens. Drizzle the avocado dressing over the top and toss gently to combine.

4. Taste and adjust seasoning with extra lemon juice if needed. You can also add a few extra greens for more colour and crunch.

5. For best flavour, let the potato salad chill in the fridge for 30 minutes before serving.

This salad is not only a delicious and filling side dish but also provides gut-loving nutrients to keep your digestive system happy this festive season!