Avocado and Roasted Potato Salad With Creamy Dressing
Note: For a full menu, serve up this side dish along with your favorite protein. Yukon Gold potatoes are especially good in this salad. Semolina is a coarsely ground wheat that can be found at the supermarket with different types of flour. From “Rose Elliot’s 30-Minute Vegetarian.”
• 2 large potatoes, scrubbed and cut into 1 1/4-in. cubes (see Note)
• 1/2 c. olive or canola oil
• 1/2 c. semolina (see Note)
• 2 large avocados
• Juice of 1 lemon
• Salt and black pepper
• 4 tbsp. mayonnaise
• Mixed lettuce leaves, including some red ones
• 2-4 tbsp. roughly chopped fresh dill
Preheat oven to 450 degrees.
Cook potatoes in boiling water for 8 minutes, until almost tender. Just before they’re done, pour the oil into a roasting pan and put in the oven to heat.
Drain potatoes well and toss them in the semolina, so they all get coated.
Put the potatoes into the oil (no need to turn them at this point) and bake until golden brown and crisp, turning them after about 10 minutes.
While potatoes are cooking, peel and pit the two avocados and cut into 1 1/4-inch cubes. Toss in 1 tablespoon lemon juice, and season with salt and pepper.
Mix the mayo with the rest of the lemon juice; add it gradually until you get the degree of sharpness you like.
Remove potatoes from oven, blot on paper towels, then layer with the lettuce leaves, avocado and potato on individual plates. Drizzle with lemon mayonnaise dressing and garnish with dill. Serve at once.