Avocado Tomato Grape Salad with Crunchy Potato Croutons

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“This is a gourmet meal.” My partner said this when I handed the food over. That is always a GREAT SIGN that you succeeded! OMG wow, I don’t know how I came up with using potatoes as croutons, but I think it was when I wanted to make a salad but also wanted to add a crunch, that was baked, and I don’t have bread.

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I looked at the 2 russet potatoes in the fridge. WHAT PERFECTION! I could dice them up, bake them and they’ll be crunchy. Just what I was looking for. Though I have to complain, why does one potato never fill me up? I think I need 5 of them!

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Wow, I don’t think I’ve ever tasted a salad this awesome before, I am so so happy about this, the dressing, potatoes and everything just went perfectly! Also, don’t be afraid of mixing grapes in with the others, it flows very well and adds sweetness.

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It’s funny that just today, I saw a video of someone making sandwiches with grapes and here I am, making a salad with green grapes. It must be a green grape day, haha. We should really make a day to honour those little things!

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Note: It helps to prepare the potatoes first as it takes longer to cook. I started chopping up the veggies and making the salad dressing once the potatoes have baked for about 20 minutes. That way, you can eat it as soon as it’s done, and it’s the best that way!

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Avocado Tomato Grape Salad with Crunchy Potato Croutons

Potato Croutons
1 medium-small russet potato
2 cloves garlic
1 tablespoon extra light olive oil
1 tablespoon nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon Himalayan/sea salt
1/8 teaspoon cayenne pepper
A pinch red pepper flakes
A few sprinkles ground pepper

Salad
1 cup grape tomatoes
A small handful dried cranberries
A small handful green grapes
2-3 sprigs cilantro
1 avocado
2 tablespoons extra virgin olive oil
1 tablespoon nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon pure maple syrup
1/4 teaspoon Himalayan/sea salt
A few sprinkles ground pepper
A small handful roasted/toasted pecans

Potato Croutons: Peel the potato, then dice it into cubes (the bigger they are, the longer it’ll take to cook. Mine are sort of medium sized). Put the diced potato in water and a pinch of salt and let it sit for an hour. This will draw out some of the starch and make it crunchier.

After about an hour, preheat oven to 450°F (240°C).

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Drain out all the water from the potatoes, then use multiple paper towels to dry them up. Be sure they’re as dry as they can be, then put them in a large bowl. Peel 2 cloves of garlic and mince them into tiny pieces and put it in the bowl as well.

Then, add the olive oil, nutritional yeast, garlic powder, onion powder, thyme, rosemary, oregano, chili powder, salt, cayenne pepper, red pepper flakes and ground pepper. Stir it around until everything is mixed evenly with the potatoes.

Spray a 9×13 inch oven tray with non-stick cooking oil (I used canola) and place the diced potatoes on the tray. Spread it out so that the potatoes aren’t overlapping, and give the top a spray of oil as well.

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Bake for about 30-35 minutes in total, taking the oven tray out half way to flip the potato pieces over.

Salad: For the dressing, combine the olive oil, nutritional yeast, lemon juice, maple syrup, salt and ground pepper in a bowl. Stir until everything is well combined.

If the pecans are raw, put it in a small bowl and microwave for 2-3 minutes, then use a knife to chop them into small bits.

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Slice some of the grape tomatoes in half if desired, put it in a large bowl with the cranberries and green grapes. Slice the cilantro in smaller pieces and add it in. Open the avocado and slice it into smaller pieces. Put it in the bowl.

Assembly: Drizzle the salad dressing into the salad and give it a good stir, add the potato croutons and give it another stir. Finally, sprinkle the pecans on the top and serve.

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Avocado Tomato Grape Salad with Crunchy Potato Croutons
Serves: 2
 

Ingredients
Potato Croutons
  • 1 medium-small russet potato
  • 2 cloves garlic
  • 1 tablespoon extra light olive oil
  • 1 tablespoon nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon Himalayan/sea salt
  • ⅛ teaspoon cayenne pepper
  • A pinch red pepper flakes
  • A few sprinkles ground pepper
Salad
  • 1 cup grape tomatoes
  • A small handful dried cranberries
  • A small handful green grapes
  • 2-3 sprigs cilantro
  • 1 avocado
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • ½ teaspoon pure maple syrup
  • ¼ teaspoon Himalayan/sea salt
  • A few sprinkles ground pepper
  • A small handful roasted/toasted pecans

Instructions
  1. Potato Croutons: Peel the potato, then dice it into cubes (the bigger they are, the longer it’ll take to cook. Mine are sort of medium sized). Put the diced potato in water and a pinch of salt and let it sit for an hour. This will draw out some of the starch and make it crunchier.
  2. After about an hour, preheat oven to 450°F (240°C).
  3. Drain out all the water from the potatoes, then use multiple paper towels to dry them up. Be sure they’re as dry as they can be, then put them in a large bowl. Peel 2 cloves of garlic and mince them into tiny pieces and put it in the bowl as well.
  4. Then, add the olive oil, nutritional yeast, garlic powder, onion powder, thyme, rosemary, oregano, chili powder, salt, cayenne pepper, red pepper flakes and ground pepper. Stir it around until everything is mixed evenly with the potatoes.
  5. Spray a 9×13 inch oven tray with non-stick cooking oil (I used canola) and place the diced potatoes on the tray. Spread it out so that the potatoes aren’t overlapping, and give the top a spray of oil as well.
  6. Bake for about 30-35 minutes in total, taking the oven tray out half way to flip the potato pieces over.
  7. Salad: For the dressing, combine the olive oil, nutritional yeast, lemon juice, maple syrup, salt and ground pepper in a bowl. Stir until everything is well combined.
  8. If the pecans are raw, put it in a small bowl and microwave for 2-3 minutes, then use a knife to chop them into small bits.
  9. Slice some of the grape tomatoes in half if desired, put it in a large bowl with the cranberries and green grapes. Slice the cilantro in smaller pieces and add it in. Open the avocado and slice it into smaller pieces. Put it in the bowl.
  10. Assembly: Drizzle the salad dressing into the salad and give it a good stir, add the potato croutons and give it another stir. Finally, sprinkle the pecans on the top and serve.


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6 comments

  1. Sheree

    I just finished eating my bowl (actually my 2nd oink oink) of this delicious salad. My husband is diabetic so the grapes (together with the potatoes) added a little bit of sugar to keep him going….as we say in Australia “bloody beautiful”!

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