Roasted Potatoes & Avocado Salad

Roasted Potatoes & Avocado Salad

Potatoes and peppers are roasted in chicken bouillon and oil then tossed with avocado, lime juice and cilantro for a salad that is an excellent source of fibre.
  • 30 MINS

    Cooking Time

  • 10 MINS

    Prep Time

  • 6 People

    Serves

  • 1 1/2 lbs. (675 g) new potatoes, cut in 2.5 cm pieces
  • 2 small red bell peppers, cut into 2.5 cm pieces
  • 1 Knorr® OXO® 25% Less Salt Chicken Bouillon Sachet
  • 2 Tbsp. (30 mL) oil
  • 2 avocados, chopped
  • 2 Tbsp. (30 mL) lime juice
  • 2 Tbsp. (30 mg) chopped fresh cilantro

  1. Preheat oven to 450°F (230° C).

  2. Toss potatoes, red peppers, Knorr® OXO® 25% Less Salt Chicken Bouillon Sachet and oil in large bowl. Arrange in single layer on baking sheet. Roast 25 minutes or until potatoes are tender. Remove from oven and allow to cool slightly.

  3. Toss warm vegetables with remaining ingredients.

  1. Amount per Serving
Nutritional values Amount per Serving

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