Welcome to another easy low fat meal! This meal does have a fair bit of fat from the avocado but this is good fat so I think that's more than okay for my gallbladder condition.
Ingredients for potato & avocado salad (serves 10)
- 4 lbs potatoes
- black pepper
- 3 avocados
- lemon juice from 1 lemon
- 2 tbsp dijon mustard
- 1/2 tsp smoked paprika
- 1 tsp sea salt
- 20g dill, chopped
- 3 tsp honey
- 1 small onion, finely diced
Method for potato & avocado salad
- Boil potatoes whole until cooked through.
- Drain and leave to cool.
- Dice potatoes to desired size.
- In a separate large bowl mash the avocados with black pepper.
- Mix in all the rest of the ingredients.
- Gently stir in potatoes.
To cook the sardines from frozen, I preheated the oven to 240°C, brushed an oven proof dish with a very small amount of olive oil, placed the sardines skin side up and baked for 10 minutes. So quick and simple! If you were busy during the day it would be a good idea to prepare the potato and avocado salad the night before or early in the morning, then this meal would be ready in just ten short minutes.
As usual I made too much food but the potato and avocado salad keeps really well in the fridge for a couple of days so we used it for lunches, nothing goes to waste in this house!