Creamy Summer Dressing & Potato Salad
Both the Salad Dressing and the Potato Salad have been 2.5’d. For the dressing, this is a Creamy version of a Chimichurri sauce. This dressing swaps the ½ Cup of EVOO at 1000 calories for a whole Avocado at approximately 300 calories. And you won’t miss it at all!
For the Salad, two swaps were made. First, this creamy dressing was swapped for the mayo. And second, half the potatoes were swapped with cooked beets. It is such a delicious combination – you don’t miss the potatoes or the extra carbs! And if you prefer, you can swap all the potatoes with sweet potatoes for nearly the same calories and carbs.
Creamy Summer Salad Dressing
Serving size 2 Tbsp 129 cal Protein: 1g Carbs: 9g Fat: 7gIngredients
- 1 Avocado
- 3/4 C Cilantro
- 3/4 C Parsley
- 3 Cloves Garlic
- 2 Shallots
- 2 Tbsp Vinegar
- ¼ C Lime Juice (Approx. 2 Limes)
- ¼ C Lemon Juice (Approx. 2 Lemons)
- Zest of 1 Lime
- Zest of 1 Lemon
- 3 Tbsp Olive Oil
- Sea Salt & Pepper
- ¼ C Water
Directions
- Add All ingredients except water to blender and process until smooth.
- Drizzle water with blender on until you achieve desired consistency.
Summer Potato Salad
Serving size ¼ C 84 cal Protein: 5g Carbs: 13g Fat: 2gIngredients
- Potatoes , diced (I used Peruvian Purple Potatoes)
- Chicken (or Other) Broth
- Juice from Lemon or Lime
- Eggs , boiled, peeled and diced
- Beets , diced
- Celery , diced
- Green Onions , sliced
- Zest of 1 Lemon
- Zest of 1 Lime
- Creamy Summer Dressing
- Sea Salt & Pepper
Directions
- Place potatoes in saucepan over medium heat and cover with chicken broth. Bring to a boil, reduce to simmer, and cook until fork tender (10ish minutes – depends upon size of potatoes).
- Drain potatoes. Add juice and toss. Add to salad bowl and set aside.
- Place eggs in saucepan over medium heat and cover with water. Bring to a boil, reduce to a simmer, and cook for 7-10 minutes (depends upon desired consistency of the yolk). Drain in colander and cover with ice. Let stand 10 minutes, then peel and dice. Add to salad bowl.
- Add Beets, Celery, Green Onions, and Zest to the salad bowl. Toss entire salad with dressing. Adjust seasoning if needed and serve.
- ^ I took a short cut and bought cooked Beets from the produce section. You can purchase these or pickled beets – both are great options. Or you can purchase raw beets and roast or boil them before adding to the salad. Another short cut is to purchase already boiled and peeled eggs.
