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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.

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  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories210
Total Fat11g
Saturated Fat1.5g
Trans Fat0g
Cholesterol0mg
Sodium100mg
Total Carbs26g
Dietary Fiber6g
Sugars2g
Protein3g
Calcium2%
Iron8%
Vitamin C100%
Vitamin A15%
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  • 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.