Instant Pot Potato Salad (vegan, Greek Style)

Make the BEST vegan potato salad in the Instant Pot with wonderful Mediterranean Greek flavours. This Instant Pot Potato Salad is made with new potatoes, contains no eggs and no mayo.

You do not need any special equipment as this is one of the easiest ways to make potato salad – simply pressure cook the potatoes and add in all of the other ingredients. It is the perfect one pot meal!

• Vegan Potato Salad in Instant Pot – no eggs
• Why you should make this recipe:
• Ingredients for Greek-style Vegan Potato Salad
• Instant Pot Potatoes for Potato Salad
• Potato Storage Tips
• How to make Potato Salad in the Instant Pot
• What to serve with Potato Salad
• FAQS
• Other Baby Potato Recipes

Vegan Potato Salad in Instant Pot – no eggs

This vegetarian potato salad, which is also suitable for vegans, is made of new potatoes, fresh Greek ingredients and a creamy tahini honey dressing. It is wonderful whilst warm but is equally delicious cold the next day!

Come summertime, we love pasta and potato salads, especially during those elusive Indian summer seasons!!

This creamy and quick Instant Pot Chickpea Salad with creamy Avocado Dressing , without mayo is simply delicious! Gluten-free and Diabetic friendly.

With Indian meal sometimes I enjoy this Indian Chickpea Salad that is so easy to put together. It’s healthy, vegan and gluten-free.

Can’t get enough of pesto in your life? Have a look at my Best Pesto Potato Salad

One of my all time favourite remains our Instant Pot Mediterranean Orzo Pasta Salad which is packed with fresh juicy vegetables, mixed fresh herbs and tossed in a balsamic dressing. It is so colourful and delicious.

This recipe similarly uses Greek kalamata olives, peppers, cucumber, feta, cherry tomatoes and the freshest herbs like dill, basil and parsley. It truly is the rainbow in a bowl.

The beauty of using the Instant Pot is that it does all of the work for you! You do not even need to wait for the water to boil or constantly check on the potatoes to see if they’re done.

I love to make my Lentil Salad using an Instant Pot.

Why you should make this recipe:

Suitable for vegans – all plant-based ingredients, no dairy

No eggs – no eggs are needed for this salad

No mayo

Dairy-free

Gluten-free

One pot meal – cook the potatoes in the Instant Pot and add the other ingredients to the same pot (ensure the potatoes are well cooled before you add any other ingredients)

Easy to customise

Great as a make ahead meal

Good for lunch prep

Perfect as a side or main

A hit at dinner parties or picnics

Ingredients for Greek-style Vegan Potato Salad

Full ingredients with measurements are available in the recipe card below at the end of this post

Potatoes – I have used baby potatoes but if you do not have baby potatoes you can use other white, red or gold potatoes which have the ability to hold their shape. More on that below.

Greek Kalamata olives – I use bottled kalamata olives but you can use other black or green olives if that is what you have to hand. You can also find fresh olives in the deli section of supermarkets or at markets. An alternative to olives is capers.

Capsicum/bell pepper – I have used red colour but you can get away with any other colour

Cherry tomatoes – I like to half my cherry tomatoes but you can keep them whole. You could also use chopped salad tomatoes that have a bit of firmness.

Cucumber – Chopped cucumber provides crunch and are cooling

Pepperoncini – or guindilla peppers which you can find in jars. You can use pickles as an alternative or leave out entirely

Onions – I have used both chopped red onion and spring onion

Vegan salad cheese – if you want to make this recipe egg free but not strictly vegan, you can use feta cheese also. You can either cut into cubes or crumble it into your salad.

Herbs – Fresh Basil, dill, oregano and parsley.

Pine nuts – these nuts are a balance of healthy fats, protein and fiber. Also they adds texture and crunch to the salad.

Extra Virgin Olive Oil – for salads, dressings or drizzling use extra virgin olive oil. It is the best olive oil with the most flavour and is deliciously fruity.

Dried chilli flakes (optional) adds a very subtle spicy kick to the salad, but can be omitted.

Creamy Greek salad dressing ingredients:

Olive oil – I have used extra virgin olive oil

Tahini – tahini is so creamy and goes wonderfully in this dressing. For sesame seed allergy, omit tahini.

Mustard – I have used dijon mustard

Maple syrup – To keep this salad vegan, use maple syrup or agave but you can use honey if you do not want to make this strictly vegan

Lemon Juice – I like to use freshly squeezed lemon juice where possible but bottled works fine too.

Variations:

You could add more protein by adding some cooked chickpeas.

Add herbs depending on the season.

Use vegan mayo as an alternative to tahini

Switch potatoes for different types of pasta such as orzo, farfalle or spirali (you can also use gluten-free pasta to keep the recipe wheat free) or brown rice can be used too.

Instant Pot Potatoes for Potato Salad

For potato salad, you need to use potatoes that are denser, waxy and firm. Floury potatoes can soften too much once cooked and do not hold their shape.

Floury potatoes contain higher levels of amylose which are starch granules. As the granules absorb moisture, they swell and burst leading to fluffy and soft potatoes. Waxy potatoes contain less amylose and so keep a firmer texture once cooked.

I have use baby/new potatoes and left the skin on. Cooking potatoes with their skins retains fibre and nutrients like potassium, magnesium, zinc and iron. I also like the flavour and texture of potato skins.

You can use any potatoes though as long as they are waxy. You could try red-skinned, fingerlings or Yukon gold will also work. In England, use Jersey Royals when in season or Charlotte, Anya, Desiree or Red Duke of York varieties.

Potato Storage Tips

Follow these tips to optimise the shelf life of your potatoes.

Potatoes should be stored in a cool, dark place away from sunlight. A frost free and airy place like a brown paper sack is advisable – take the potatoes out of the plastic packaging they came in .

Potatoes can turn green or sprout if they are exposed to light leading to accumulation of excess glycoalkaloids. High levels are toxic to humans. A small amount of green can be removed but very green potatoes should not be used and discarded.

New potatoes should be eaten within a few days of purchase, but old potatoes (if stored correctly) can be kept for a month.

Keep potatoes away from onions and they both release gases causing the other to spoil faster.

I have come across conflicting advice about whether to store potatoes in the fridge – previously the advice was to not put potatoes in the fridge as this causes starch to breakdown but recently I came across an article in Tesco magazine that reports potatoes can last up to three times longer in the fridge!

How to make Potato Salad in the Instant Pot

This Instant Pot Potato salad recipe is simple and quick, and can be made in just three steps.

First step – Prepare Potatoes clean the potatoes by washing them under running tap water to remove any dirt. If they are big, cut them.

Add water in the Instant Pot liner and place a trivet or steamer. Arrange potatoes over this.

Cook the potatoes on HIGH Pressure then quick release the pressure, so potatoes don’t over cook in the steam. Also, remove the lid once the pressure is released.

Second step – Make the dressings and cut the salad vegetables prepare both dressings by mixing ingredients in a bowl. You can do this whilst the potatoes are in the Instant Pot.

Wash and cut all the vegetables using a sharp knife.

Assemble the Potato Salad – First toss cooled potatoes with herb dressings in a big bowl. Then add chopped vegetables, tahini dressing and garnish it with the cheese, herbs and nuts.

Tips for the best Instant Pot salad

For perfectly cooked potatoes, cook the potatoes in a steamer basket in your Instant Pot. If you don’t have a steamer basket, use the trivet provided and place the potatoes on that.

Ensure you have added enough water to the Instant Pot prior to pressure cooking.

Do not slice the potatoes too small or else they will overcook. Ensure all potato slices are approximately the same size so they cook evenly.

Quick pressure release rather than natural pressure release so that the potatoes do not overcook.

Handle the potatoes carefully when mixing with the other ingredients or else they may break

Storage and Make Ahead

Potato salad is a brilliant make ahead dish. Keeping the salad in the fridge allows the flavours to mingle and set so you could argue it tastes even better on day 2!

As this salad contains lots of fresh chopped ingredients, I would not keep it any longer than 2 days – it is probably best the next day only.

Keep in an airtight container and if preparing for the next day, place immediately in the fridge once it has cooled.

In the interest of food safety, never leave potato salad out at room temperature for more than a few hours – especially if it is a hot day!

Another option is to cook the potatoes in advance and make the dressing in advance and chop all the fresh ingredients prior to serving.

What to serve with Potato Salad

This potato salad is good enough to be the hero of your meal but it also goes great with so many other dishes! Have it for lunch or take along to a picnic.

For hot summer days, serve this Greek potato salad with Yogurt and Herb Summer Sandwiches .

I love potato salads with pizza and this one will complement this Chargrilled Vegetable Pizza .

Round off with a cooling drink like Rose, Hibiscus and Basil Seeds Sharbat

Cut the potatoes around 1 inch thickness.

The best potatoes for potato salad are firm and waxy. Varieties include new potatoes, jersey royals, fingerlings or charlotte.

This potato salad is made with an abundance of fresh vegetables and herbs making this a heathier version of potato salad. As with any food, it should be eaten in moderation alongside a balanced diet.

You can use the trivet which comes with the Instant Pot. Layer the potatoes onto the trivet and add water to the bottom of the inner pot.

Absolutely. Simply prepare the potatoes as above but cook them in boiling water on the stovetop. If you have cut your potatoes, they should be done in around 5-7 minutes. To check, poke a knife into the potato, if the potato slides off the knife, they are done. Drain the water, transfer the potatoes to a bowl and add the remaining ingredients as per the recipe

Yes, all the ingredients we have used in this salad are suitable gluten-free and plant-based.

No, this salad does not freeze well, best consumed in two days.

Other Baby Potato Recipes

Instant Pot Dum Aloo

Baby Potato Pulao Rice

Schezwan Baby Potatoes & Stir-fry

Packed Potato Bhajiya (fritters)

Aloo Butter Masala

Instant pot baby potatoes buttery garlic and thyme

Parsley Potatoes

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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Instant Pot Vegan Potato Salad

Equipment

• 1 Instant pot
• 1 Trivet
• 1 Chopping board
• 1 Sharp knife

Ingredients

Potato Salad

• 1 kilogram Baby Potatoes
• Salt
• Pepper freshly ground
• 1 cup cucumber cut
• 1 cup cherry tomatoes cut
• ½ cup red onion cut
• 1 cup bell pepper red
• 6 tablespoon spring onion cut
• 3 tablespoon kalamata olives
• 4 tablespoon pepperoncini or any other pickled pepper

Herb dressing

• ½ cup fresh herbs basil, parsley, dill and oregano (finely chopped)
• ½ cup olive oil extra virgin
• ⅛ cup pine nuts lightly toasted
• 1 teaspoon chilli flakes red

Tahini dressing

• ¼ cup olive oil extra virgin
• 4 tablespoon tahini or vegan mayo
• 3 tablespoon agave or maple
• 3 tablespoon lemon juice
• 3 teaspoon Dijon mustard
• salt
• pepper

Toppings

• 1 cup feta cheese vegan or any other salad cheese
• ¼ cup fresh herbs
• 1 tablespoon pine nuts

Instructions

• Wash the potatoes under running clean water. 1 kilogram Baby Potatoes
• Cut into 1 inch if they are big.
• Pour 1 cup water in the instant pot liner, place trivet.
• Arrange potatoes on the trivet.
• Close the lid, secure the Valve on sealing position.
• Cook the potatoes on HIGH for 5 minutes.
• Quick pressure release.
• Remove potatoes and let it cool in another bowl.
• Meanwhile make herb dressing by mixing all the herb ingredients and leave it aside. 1/2 cup fresh herbs, 1/2 cup olive oil, 1/8 cup pine nuts, 1 teaspoon chilli flakes
• Make tahini dressing using all the tahini dressing dressing ingredients, combine well. 1/4 cup olive oil, 4 tablespoon tahini, 3 tablespoon agave, 3 tablespoon lemon juice, 3 teaspoon Dijon mustard, salt, pepper

Assemble potato salad

• In a bowl, take cooled potatoes.
• Pour herb dressing and gently mix, so all the potatoes coats well with the dressing.
• Add all the chopped vegetables and toss well. Salt, 1 cup cucumber, 1 cup cherry tomatoes, 1/2 cup red onion, 1 cup bell pepper, 6 tablespoon spring onion, 3 tablespoon kalamata olives, 4 tablespoon pepperoncini, Pepper
• Now generously pour tahini dressing and mix gently.
• garnish the salad with feta cheese, fresh herbs and pine nuts. 1 cup feta cheese, 1/4 cup fresh herbs, 1 tablespoon pine nuts
• Enjoy!

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Instant Pot Vegan Potato Salad

Equipment

• 1 Instant pot
• 1 Trivet
• 1 Chopping board
• 1 Sharp knife

Ingredients

Potato Salad

• 1 kilogram Baby Potatoes
• Salt
• Pepper freshly ground
• 1 cup cucumber cut
• 1 cup cherry tomatoes cut
• ½ cup red onion cut
• 1 cup bell pepper red
• 6 tablespoon spring onion cut
• 3 tablespoon kalamata olives
• 4 tablespoon pepperoncini or any other pickled pepper

Herb dressing

• ½ cup fresh herbs basil, parsley, dill and oregano (finely chopped)
• ½ cup olive oil extra virgin
• ⅛ cup pine nuts lightly toasted
• 1 teaspoon chilli flakes red

Tahini dressing

• ¼ cup olive oil extra virgin
• 4 tablespoon tahini or vegan mayo
• 3 tablespoon agave or maple
• 3 tablespoon lemon juice
• 3 teaspoon Dijon mustard
• salt
• pepper

Toppings

• 1 cup feta cheese vegan or any other salad cheese
• ¼ cup fresh herbs
• 1 tablespoon pine nuts

Instructions

• Wash the potatoes under running clean water. 1 kilogram Baby Potatoes
• Cut into 1 inch if they are big.
• Pour 1 cup water in the instant pot liner, place trivet.
• Arrange potatoes on the trivet.
• Close the lid, secure the Valve on sealing position.
• Cook the potatoes on HIGH for 5 minutes.
• Quick pressure release.
• Remove potatoes and let it cool in another bowl.
• Meanwhile make herb dressing by mixing all the herb ingredients and leave it aside. 1/2 cup fresh herbs, 1/2 cup olive oil, 1/8 cup pine nuts, 1 teaspoon chilli flakes
• Make tahini dressing using all the tahini dressing dressing ingredients, combine well. 1/4 cup olive oil, 4 tablespoon tahini, 3 tablespoon agave, 3 tablespoon lemon juice, 3 teaspoon Dijon mustard, salt, pepper

Assemble potato salad

• In a bowl, take cooled potatoes.
• Pour herb dressing and gently mix, so all the potatoes coats well with the dressing.
• Add all the chopped vegetables and toss well. Salt, 1 cup cucumber, 1 cup cherry tomatoes, 1/2 cup red onion, 1 cup bell pepper, 6 tablespoon spring onion, 3 tablespoon kalamata olives, 4 tablespoon pepperoncini, Pepper
• Now generously pour tahini dressing and mix gently.
• garnish the salad with feta cheese, fresh herbs and pine nuts. 1 cup feta cheese, 1/4 cup fresh herbs, 1 tablespoon pine nuts
• Enjoy!

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

This summery Chickpea Salad with the creamiest lemon basil avocado dressing is packed with flavours and veggies.

Instant Pot Chickpea Salad is vegetarian, gluten-free and can easily be made ahead. It is perfect for occasions such as 4th of July BBQs, potlucks or cookouts.

• Green Chickpea and Kale Salad with Avocado
• Why you should make this chickpea salad:
• The ingredients you’ll need for the Instant Pot Chickpea Salad:
• Ingredients for the creamy avocado salad dressing:
• Instant Pot Chickpea Salad
• Canned Chickpea Salad
• What goes good with Instant Pot Chickpea Salad
• How to make Creamy Avocado Dressing
• FAQS
• Tips and Suggestions
• Serving Suggestions
• Storage
• Other Instant Pot Recipes

Green Chickpea and Kale Salad with Avocado

Chickpeas, cooling and crunchy cucumber, shredded kale, peas, and lambs lettuce are dressed in an avocado, cashew and Greek yogurt. It’s packed with flavour and texture making it the perfect summer salad!

It is a wonderful plant-based nutritious side salad or light lunch just like this Lentil Salad or Zucchini Ribbon Salad with green beans, apples and basil sauce .

I love taking this salad with me for lunch because the veggies do not wilt and the avocado dressing remains vibrant even the next day.

You can make Black Chickpea salad and Indian Chickpea Salad too which requires Indian spices and herbs.

• Suitable for vegetarians – no egg, meat or fish is used in this recipe (many vegetarians especially from India do not consume eggs or fish).

• Easily made vegan – one simple substitution and this can be a vegan chickpea salad with avocado.

• No mayo chickpea salad – no mayo is needed for this recipe thanks to the light yet creamy avocado dressing.

• Great served at potlucks, summer BBQs, picnics or as a healthy lunch.

Full ingredients with measurements are available in the recipe card below at the end of this post

• Chickpeas – chickpeas are also known as garbanzo beans in many parts of the world. We are using white chickpeas in this salad recipe. For this recipe, I soaked dried chickpeas overnight and cooked them in the Instant Pot before adding to the salad.

• Cucumber – I have used English cucumber and doesn’t required peeling or deseeding. Baby cucumbers (also known as Persian cucumber) also work great.

• Kale – I have used curly kale here. This variety is widely available everywhere. If you can get your hands on baby kale, use it in this recipe.

• Red onion – Raw red onions are milder than the brown variety and are crisp and fragrant, good for fresh eating. They also enhances to look and colour of the salad too. You could use green onion instead.

• Avocado – Avocado adds great creamy taste and texture to the salad. I have used ripe hash avocado for this recipe.

• Lamb’s Lettuce – skip totally to make salads without lettuce and you can add arugula (In UK known as Rocket)

• Green Peas – Green peas are naturally in sweet with a slight crunch, making them the highlight of this salad. You can use fresh, frozen or canned green peas. Only use canned green peas if the other two options are not available as fresh or frozen definitely taste better!

• Optional :

This chickpea salad is made without tomatoes but you can add halved cherry or plum tomatoes if you wish

To add carbs, why not add halved baby potatoes like our Instant Pot Vegan Potato Salad

Add orzo to make this a chickpea pasta salad. It will be similar to our Instant Pot Mediterranean Orzo Pasta Salad

Love potatoes? Have a look at my Best Pesto Potato Salad that to made in Instant Pot.

Try this Mango, Avocado, Black Beans and Corn Salad with Lime Dressing now before mango season disappears.

Ingredients for the creamy avocado salad dressing:

Avocado – use a ripe avocado that has some give when you press the skin. Mashed avocado are a great substitute for mayonnaise, they not only add creaminess to the dish but good source of healthy fats too.

Love avocados? Don’t miss out on these Air fryer Avocado Fries

Greek yogurt – to give the dressing some tang and make it extra creamy, I have used Greek style yogurt. You can use a higher fat percentage Greek yogurt if you wish. To make this salad vegan, use vegan Greek yogurt. As an alternative, you can use sour cream.

Cashews – cashews add creaminess and bulk to the dressing. For recipes where I will be blending the cashews into a paste, I try to use broken cashew as they are cheaper. You can add other nuts if you prefer.

Lemon – I have added freshly squeezed lemon juice but you can add bottled also. Use lime as an alternative

Basil – a cupful of gorgeously fragrant fresh basil is so good in this dressing. It makes the green dressing pop and helps it taste incredible.

Agave – use either agave or blue agave to add a little sweetness to the dressing. You can also add honey or sugar.

Nutritional yeast – nutritional yeast is a vegan’s best friend. It lends a nutty, cheesy flavour and ramps up the nutritional value.

Garlic – a garlic clove gives warming flavours

Olive oil – I have used extra virgin olive oil

Salt and pepper – to taste

Optional:

Green chillies – I have added one small green chilli which adds a hint of spice without making the dressing spicy. You can of course, leave the chilli out totally.

This avocado greek yogurt dressing can also be used for:

pasta salads

taco salads

coleslaw

dunking into with tortilla chips

Instant Pot Chickpea Salad

I have cooked dried chickpeas in the Instant Pot before using in this salad.

Usually when we cook chickpeas in the Instant pot , we cook in large/big batches as it saves time and energy. You can either freeze the cooked chickpeas or use in:

Chickpea Rice (chana rice)

Tandoori Cauliflower and Chickpea Tacos

Hummus (we have a eight variety of unique hummus recipes for you to try)

Chickpea and coconut curry – also includes instant pot method

Canned Chickpea Salad

You can also used canned or tinned chickpeas for this recipe.

Ensure to rinse and drain them before adding as they are preserved in salt water. Don’t throw away the water but instead make vegan meringues like in our Vegan Eaton Mess

What goes good with Instant Pot Chickpea Salad

You can eat this salad on its own but you could also serve it alongside some bread.

Why not prepare it alongside Yogurt and Herb Sandwich

You can serve it with burgers, grilled vegetables or chips.

How to make Creamy Avocado Dressing

I like to use a jug blender for large quantities. Place all of the dressing ingredients into the blender and blend until smooth and creamy.

If you need water to loosen the dressing a little, use chilled water.

If the chickpeas are freshly cooked from the instant pot, wait until they cool before tossing with the dressing and other salad veggies or else the salad may go limp.

Don’t like green peas?, you may crush the peas into the the creamy avocado dressing.

No the dressing is not spicy, the chilli only adds flavour.

Baby spinach or escarole (slightly bitter). You can also buy a packet of ready prepared salad for ease.

Yes. You can add cashews, pine nuts, almonds. The choice is yours. You can either toast the nuts for flavour or add them directly.

To this question, my answer is yes! If you don’t like the taste of red onion, skip it totally. For milder taste use spring onion.

Yes, you can. Simply omit the nutritional yeast. No alternative is required

Yes, you can make this salad with many other dressings such as lemon vinaigrette or saffron vinaigrette.

Chickpeas are not keto friendly. Carbs in chickpeas or garbanzo peas are too high to incorporate into a keto lifestyle.

If you are using an English or Persian (baby cucumber) cucumber, you do not need to peel them.

Tips and Suggestions

Massage the kale with your fingers for 2-3 minutes with little oil to reduce the bitterness and soften the kale. If using baby kale, it don’t need to be massaged.

Don’t like the taste of green peas? Replace green peas with sweet corn or edamame beans.

Chickpeas can be substitute with other beans such as white kidney beans, red kidney beans or black beans.

If using fresh peas, they don’t need cooking. Fresh or raw peas are safe to eat, however not in large quantity.

You don’t need to cook frozen peas as frozen vegetables are already blanched before freezing. Just thaw them under the running cold water.

Cut an avocado by removing the seed and cutting the flesh into squares right in the skin. Use a spoon to easily scoop the cubes into a bowl.

Lemon juice adds flavor to the salad and keeps the avocado from turning brown. If you’re making this ahead of time, you could leave out the avocado until serving but I have discovered that the salad keeps pretty well with the avocado included.

Serving Suggestions

Enjoy this salad as it is or serve as a side dish or try these variations

• Spoon into lettuce cups – a healthy and delicious light lunch or snack
• Use as a sandwich filling or sandwich between two toasted wholemeal bread
• Serve in tortilla with tomato salsa and make a wrap

Storage

Cover the bowl with a cling film or store in the suitable air tight container in the fridge.

Remember not to leave your salad for too long in the hot weather (Don’t keep out for more than 2 hours at room temperature)

If there are any leftovers, keep it in an air tight container, in the fridge it stays good for 2 days. Best to be eaten by next day.

I don’t recommend freezing this salad.

Other Instant Pot Recipes

1. Vegetable Chow-Mein
2. Bao Buns
3. Strawberry and Rhubarb Jam
4. Afghan Lubya
5. Eggless Mango Cheesecake
6. White Bean Panzanella (Cannellini Beans cooked in Instant Pot)

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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Chickpea Salad with Avocado Dressing

Equipment

• 1 Chopping board
• 1 Knife
• 1 Blender
• 1 Bowl
• 1 Salad spoon

Ingredients

Chickpea Salad

• 2 cup chickpeas cooked
• ¾ cup kale
• ½ cup avocado peeled and cubed
• ½ cup green peas
• ½ cup cucumber cubed
• ½ cup lamb’s lettuce
• ½ cup red onion chopped

Creamy Avocado Dressing

• ½ avocado peeled and stone removed
• 3 tablespoon cashew nuts broken
• 4 tablespoon yogurt
• 3 tablespoon basil leaves fresh
• 2 tablespoon olive oil extra virgin
• 2 tablespoon nutritional yeast
• 4 tablespoon lemon juice fresh
• 1 clove garlic
• 1 small chilli green (optional)
• 1 tablespoon agave syrup optional
• salt
• pepper
• water

Instructions

Avocado Dressing

• Puree all the ingredients of avocado dressing in a high speed blender until you get smooth sauce. 1/2 avocado, 3 tablespoon cashew nuts, 4 tablespoon yogurt, 3 tablespoon basil leaves, 2 tablespoon olive oil, 2 tablespoon nutritional yeast, 4 tablespoon lemon juice, 1 clove garlic, 1 small chilli, 1 tablespoon agave syrup, salt, pepper
• You may need to add a couple of tablespoons water if the sauce is very thick, so blender works smoothly. water
• In a big mixing or salad bowl add all the salad ingredients. 2 cup chickpeas, 3/4 cup kale, 1/2 cup avocado, 1/2 cup green peas, 1/2 cup cucumber, 1/2 cup lamb’s lettuce, 1/2 cup red onion
• Pour the dressing over the salad and toss to combine, check the seasoning if needed add extra salt and pepper.
• Serve immediately or chill in the fridge for 3-4 hours.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.