Many shun away from the idea of healthy cooking, but it’s easier and possibly tastier than you think. With simple ingredient substitutions in your daily meal preparation, you won’t need to sacrifice flavour to cut some calories. From organic raw virgin coconut oil in place of your regular vegetable oil, to puréed potato to thicken your soups and gravies, head over to Coconuts SG to read my full article on six healthy substitutions you can, and should, adopt in your cooking today.
My personal favourite substitution ingredient, if I may call it that, is the unassumingly creamy and buttery avocado, albeit not so much for health reasons as it is for dietary specification reasons (read: lactose intolerance). Much like my avocado egg salad sandwich, this ohmygoodness-why-didnt-I-think-of-this-sooner avocado potato salad takes on a greener twist on the well-loved potato salad, replacing mayonnaise with avocado. Equally creamy, a whole lot more healthy, and all kinds of tasty; even if you’re not averse to mayonnaise, or you’re a self-declared mayonnaise purist, you’ll need to give this a try! (Recipe after the jump.)
Creamy Avocado Potato Salad
(makes 2-3 servings)
1 large potato, diced into large chunks
1 ripe avocado, pitted and mashed
1/2 tablespoon lemon juice (optional)
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
Place cut potatoes in a saucepan covered with water. Bring to a rolling boil, and cook for about 15 – 20 minutes, until potatoes are easily pierced with a fork.
Drain the potatoes and set aside.
In a large bowl, combine mashed avocado in a large bowl with lemon juice, sea salt, black pepper, rosemary and oregano.
Add in the cooked potatoes, and mix well to coat the potatoes with the dressing.
Serve it up with some (additional) greens!