Sometimes the best recipes just happen accidentally. A random stroke of inspiration takes you somewhere you weren’t expecting. That is how I was lead down the road to recreating one of my favourite vegan dishes of all time.
When I lived in Dublin, I worked both around the corner and then across the street from the most popular vegetarian restaurant in the city. Cornucopia. This was one of the first restaurants I ate at upon arriving to the city having read fantastic reviews. At first, I ordered the biggest, fanciest dishes and desserts on the menu- I wasn’t worried about my spending at first and thought I could afford to be lavish. But then after a couple weeks with hostel fees, security deposits and immigration payments- I was feeling the strain. I started venturing to other areas of Cornucopia’s menu. They had a fantastic lunch deal where for only 7 euro you could get a bowl of soup, 2 salads, bread and hummus- a huuuuge feast to say the least. And the salads they served up were absolutely gorgeous. They rotated through them each day but one they had consistently was a vegan potato salad. And OH MY GOD it was amazing- so creamy with whole hazelnuts scattered throughout. It was rich and sinful tasting and I loved it. I would end up gorging on that salad more times than I could count! When I moved back home I missed that salad and regretted not eating it more ;)
Fast forward to today! On my last grocery shopping venture I happened upon a new salad dressing – an avocado, lime, jalapeno dressing. It sounded perfect for summer, but was loaded with artificial flavourings and soy bean oil (GMOs!) so I snapped a picture of it with my phone so I wouldn’t forget.
When I ended up whipping up was, I can only assume, better than the store-bought dressing ;) It was thick, creamy and tangy thanks to the lime and jalapeno. I scoured the fridge looking for something to pile this on- and I found leftover roasted potatoes in the fridge.
The combination was love at first bite.
It transported me back to Cornucopia, the live music, the cozy atmosphere, their killer mixed berry oat bars and warming soups. I knew that with just a few tweaks I could enjoy my favourite salad once again. And here is this salad for you to all enjoy :)
The sauce recipe makes a little more than you need for the salad, so use the rest in a wrap or sandwich. It goes really well with tempeh!
Potato Salad with Avocado Lime & Jalapeno Dressing (Vegan, Gluten-free, Sugar-free)
This salad is a lovely tangy potato salad with lots of texture from the hazelnuts. The peppery arugula and crunch of the hazelnuts contrast lovely with the tangy and creamy avocado dressing. Great for a picnic or potluck, or just for a summer’s lunch.
- ~1lb baby potatoes, halved
- 1/2 a red onion, cut into 4 wedges and separated
- 1/2 tbsp avocado oil
- 1 tbsp chopped rosemary
- 1 tsp balsamic vinegar
- 1/2 tsp minced garlic
- salt & pepper to taste
- heaping 1/2 cup hazelnuts
- 1/3 cup chopped parsley
- 1 cup baby arugula
- fresh ground pepper
- 3/4 recipe of Avocado, Lime & Jalapeno Dressing (recipe below)
Preheat your oven to 425F. Combine the first 7 ingredients in a large bowl so all the potatoes and onions are completely coated in the mixture. Transfer for a greased roasting pan (I used coconut oil) and roast the potatoes, uncovered, for 30 min or until easily pierced with a fork. When they’re done, set them aside to cool while you assemble the other ingredients.
Toss all ingredients in a bowl with the Avocado, Lime and Jalapeno Dressing and chill in the fridge for at least 30 min before serving. Serve cold for the best flavour!
Avocado, Lime & Jalapeno Dressing (Vegan, Gluten-free, Sugar-free, Raw)
Slightly spicy, tangy and creamy this dressing would be lovely served with a grain and veggies, spread on a wrap or tossed into a salad.
Makes ~ 3/4 cup.
- 1 avocado
- 1/2 a jalapeno, seeded
- juice of 1/2 a lime
- 1 tbsp white wine vinegar
- 1/2 tbsp olive oil
- 1/2 tsp fresh ground pepper
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 4 tbsp of water, for blending
Put all ingredients in a blender and blend until smooth. Add more water if needed to help it blend. Store in the fridge.
Hope you all enjoy the salad recipe and are having a lovely weekend!
I’m sharing this recipe at the Chillin’ & Grillin Backyard BBQ Event!