Vegan Avocado Potato Salad Recipe
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
4 to 6 servings
Ingredients
  • 2 pounds fingerling potatoes
  • 4 garlic cloves
  • 3 thyme sprigs
  • ¾ cup olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 cups (10 ounces) peas
  • ¾ cup mint leaves, torn, divided
  • 3 tablespoons lime juice
  • 1 tablespoon lime zest
  • 2 California Avocados—halved, pitted, peeled and diced, divided
  • Flake salt, for garnish
Directions
  1. Preheat the oven to 400º. On a foil-lined sheet pan, toss the fingerling potatoes, garlic and thyme with ¼ cup of the olive oil. Season with salt and pepper, and roast. After 10 minutes, flip the potatoes over and continue cooking until they're tender, 10 more minutes. Add the peas on top of the potatoes and cook for 2 more minutes.
  2. Discard the thyme sprigs and transfer the potato-and-pea mixture to a large bowl along with ½ cup of the mint, lime juice, zest and half of the California Avocados. Lightly toss the mixture and season with salt. Transfer the salad to a serving platter and garnish with the remaining mint leaves, California Avocado and pea shoots. Sprinkle lightly with flake salt and serve.