A simple vegan new potato and strawberry salad with a minty-lemony avocado dressing.
This salad is a celebration of all the amazing fruits, vegetables and herbs that are in season at the moment. If you are bored of the classic ol’ mayo-potato salad, this recipe is just what you need! Boiled new potatoes with sweet strawberries, crunchy radish, celery and spring onions are tossed in creamy, garlicky mint-dill-avocado dressing for a quick spring/summer lunch or dinner. It’s also a great side for barbecues and makes a lovely picnic food. Plus it’s gluten-free, oil-free, vegan, and super simple and easy to make. Such a win!
Speaking of oil-free, I wanted to talk a bit about low fat diets today. Or maybe just general about diets. And I also really want to hear your opinion about this topic.
As you may know I’ve been vegetarian now for about 15 years and vegan for 1,5 years. I have never really considered these two as dietary choices, more like ethical ones – yes, also vegetarianism, that time I didn’t know any better. I guess mainly because I did not stop eating meat, eggs or dairy for health reasons. Actually back then when I went vegetarian I even thought it’s not a healthy choice. WHATEVER…. So other than the occasional 1-2 weeks long ‘let’s lose weight diets’ I never really cared about what I eat, I never followed any diet plan. I rolled my eyes at people doing Atkins, paleo, low-carb, etc. I mean having a lean and healthy body is cool but not as cool as eating whatever you want to eat. Plus I strongly believed, that if one diet would really work, everybody would follow it and there wouldn’t be one billion others out there.
When I went vegan, or mainly prior to that I also watched tons of Freelee‘s and other high carb vegan’s videos, read The China Study and watched Forks Over Knives. And there are all those amazing stories out there how people cured their cancer, asthma, acne, diabetes and depression with these diets. I was totally convinced that it’s a great lifestyle, however I wasn’t convinced enough not to use oils and to track my macros. It just didn’t worth it for me. You see, I also didn’t notice any of that mega positive effects every vegetarian/vegan talks about, I didn’t lose weight, I didn’t feel extremely healthy and energetic. So why would I stop eating something I love, just to feel 0,5% better? Okay, I’m pretty lucky, I have been always healthy and happy, probably a one-week long cold was the biggest health issue I ever had. So really, why would I change my diet, when everything is just perfect as it is, right?
But surprise, surprise, as usual it’s not the end of the story here.
About a half year ago I started to take food photos for Forks Over Knives. And it pretty much seems it has changed my life…I mean diet…..you know what I mean. As I ate more and more of that high carb and low fat foods I started to feel better than ever before. Physically as well as mentally. I was full of energy, my skin and hair looked better, and all these with enjoying the food just as I did before (coz carbs have always had a special place in my heart). The best part is that it’s so easy to eat this way. I mean basically all I changed is sautéing onions on water instead of oil and adding a tablespoon of tahini to my salad dressings instead of olive oil. Seriously, it’s amazing. Life changing. Delicious. And so great!
So I think I’ll keep eating this way now for a long long long time. Of course I don’t freak out by eating something fatty when I go out or somebody else is cooking for me, but we don’t have oils at home anymore.
I lied, we do have, but we don’t eat them anymore. It’s a long story too. Anyway, if you have never tried to eat this way, I would highly suggest you trying it. Just for a few weeks or a month. You will love it! High carb low fat vegan is thebombdotcom!
BTW if you need hclf recipe ideas, you should definitely try out Forks Over Knives new Meal Planner. It’s an extremely helpful and user-friendly service which gives you 5×2 meal ideas and 5 snack ideas for every week, with shopping lists, weekend prep options and many more. Right now you can sign up for only $19.99 instead of $29.99, so go go go! I’m honestly loving the Meal Planner and if I had more time to cook for myself, I’d for sure use it everyday. And nobody paid for me to say this, I just seriously find it amazing.
And last but not least, speaking of amazing, make this salad! This combination may sound a bit crazy first, but trust me, the strawberries work so well with the new potatoes. I personally love to add to this salad green asparagus too, but I didn’t dare to post asparagus recipes here anymore. But edamame or fresh, young green peas would be great too. So I hope you’ll like it!
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 750 g/1,5 lbs new potatoes
- 2 celery sticks, thinly sliced
- 10 radishes, thinly sliced
- 5-10 strawberries, thinly sliced
- 2 spring onions, sliced
- 2 small avocados
- 2 cloves of garlic
- 1 tbsp apple cider vinegar
- 1 lemon, juice
- ½ cup of fresh mint
- ½ cup of fresh dill
- salt, pepper
- Cook potatoes in salted water until tender, about 15-20 minutes. Drain and let cool a bit. Half or quarter bigger potatoes.
- Meanwhile prepare the other ingredients and the dressing.
- Slice strawberries, radishes, celery and spring onions, then add to a large bowl.
- For the dressing add avocados, garlic, vinegar, lemon juice, herbs and a bit of salt and pepper to a food processor and blend until completely smooth. Add a few tablespoons of water if too thick.
- Add potatoes and avocado dressing to the bowl and mix well together. Enjoy!