5-minute breakfasts: Rosemary potato avocado salad
What's the story
Rosemary potato avocado salad is a quick, healthy breakfast option that can be prepared in just five minutes. The combination of potatoes and avocados makes for a filling meal, while the rosemary adds a fragrant touch. This dish is not just easy to prepare, but also provides essential nutrients to kickstart your day. Here's how you can make this delicious salad.
#1
Choosing the right ingredients
Choosing fresh ingredients is key to making a delicious rosemary potato avocado salad. Go for ripe avocados that yield slightly when pressed, as they are creamy and flavorful. Choose small to medium-sized potatoes that are firm and blemish-free. Fresh rosemary sprigs should be fragrant with bright green leaves. These ingredients will elevate the taste and texture of your salad.
#2
Preparing the potatoes
Start by washing the potatoes well to remove any dirt or impurities. Cut them into small cubes for even cooking and quicker preparation time. You can either boil or steam the potato cubes until they are tender but not mushy, which should take about three minutes. Once cooked, drain any excess water and let them cool slightly before adding them to your salad bowl.
#3
Mixing in avocados and rosemary
While your potatoes cool, cut ripe avocados into bite-sized pieces, making sure they don't turn mushy. Add them gently to the cooled potato cubes in your salad bowl. Finely chop fresh rosemary leaves and sprinkle them over the mixture, distributing evenly for maximum flavor infusion. The combination of creamy avocado with aromatic rosemary creates a delightful taste profile.
Tip 1
Dressing your salad simply
Keep your dressing simple so that the natural flavors of the ingredients shine through. A drizzle of olive oil, along with a squeeze of lemon juice, gives you the perfect balance of richness and acidity. Season with salt and pepper to taste, mixing gently so that the dressing coats all the ingredients evenly without overpowering them.