Potato salad as a light and easy summer dinner
Who said dinner has to be warm or that you can not mix your own salad and add a few favorites. This is one of my favorite go-to dinners, when I do not want to cook, but still want a satisfying meal, which also looks pretty.
Method
- 1
Step 1
Make the avocado cream.
- 2
Step 2
Roast the hazelnuts* and chop roughly.
- 3
Step 3
Divide the salad and courgette slices on the plates. Then add potatoes, radishes and cherry tomatoes on top. Sprinkle with hazelnuts, dill and parsley.
- 4
Step 4
Add a bit of salt and pepper to taste and serve with the avocado cream.
Good to know
*I prepare the hazelnuts almost every week in the summer. Roast on the dry pan until brown and the skin starts to fall off when you toss the nuts. Take off and let cool completely on baking paper. Then use a tea towel and your hands to rub off the skins. It takes a while and when you have tried a few times you get it done more easily. I keep the nuts in a glass jar and add to salads as the crunchy bit. You can use a spiralizer to create noodles of your courgette, so it looks pretty. I don't have one and happily use an asparagus peeler - important is just to have thin slices. If you keep the avocado cream separate, it will keep in the fridge for a couple of days.
Hungry for more allergy-friendly ideas?
The library is growing every week — new recipes, swaps and stories.