Friend, here is one amazing dressing that can make many amazing dishes. You are receiving this email because you are a valued customer of Ava Jane’s Kitchen. If you would prefer not to receive emails from us, we understand. You can manage your preferences here. |
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| | | Cooking With Avocado Oil: One Amazing Side Dish
One of the great things about extra-virgin avocado oil is that you can use it to turn unhealthy dishes into delicious health food.
It’s rich, silky texture, and fragrant taste makes it work perfectly for dressings and sauces.
Take potato salad. It’s creamy, starchy, and total comfort food, but is it good for you? Not when you make it the traditional way, with store bought mayonnaise.
In my Red Onion and Kale Potato Salad recipe, tender red potatoes are tossed with a few vegetables and a creamy dressing made with avocado oil, sour cream, and a little bit of mustard.
It’s creamy and comforting, but with good-for-you fats. It makes a great side dish for a potluck when you want to impress.
You can serve it warm or cold; so don’t hold on to this recipe because you’re waiting for your next cookout. Make it to go with your holiday roast and sit back and wait for guests to ask for the recipe.
One more thing: The dressing can be used for more than just potatoes.
Toss it with cucumbers, or dress salad greens. The sour cream and avocado oil base can become a quick and healthy substitute for all of your favorite mayo laden salads.
Imagine it with tender chunks of chicken or even macaroni for your favorite macaroni salad recipe.
Before long, you’ll be using it for everything!
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| | Red Onion and Kale Potato Salad Serves 3-4
Red potatoes are the best choice for this salad if you like potato salad that holds its shape.
You want to cook the potatoes until they are fork tender, but not quite falling apart.
You can then toss the dressing with hot potatoes or let the spuds cool for a chilled side if you’re enjoying it outdoors.
Serving it at room temperature will allow you to really taste all the flavors best, however.
Ingredients:
2 pounds red potatoes, sliced into wedges
1 bunch kale, finely shredded
1 red onion sliced
2 celery stalks, chopped
2 tablespoons fresh chopped chives
1/4 cup extra-virgin avocado oil
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
2 tablespoons sour cream
Colima Sea Salt and fresh ground pepper
Directions:
Put the potatoes in a sauce pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 10-15 minutes, until potatoes are still firm, but easily pierced with a fork.
Put the kale, red onions, celery, and chives in a large bowl. When the potatoes are done cooking, drain and toss the hot potatoes with the vegetables.
Make the dressing by whisking together the avocado oil, vinegar, mustard, and sour cream in a bowl until smooth. Season with salt and pepper and toss with the warm salad.
Enjoy warm, or chill until ready to serve.
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| | Culinary Tip #5 A potato is not a potato. The type of potato you choose matters depending on the dish.
For potato salad, red potatoes are less starchy and will hold their shape, but for mashing, a starchy Russet is best.
Russets will turn out creamy and velvety mashed potatoes, while Yukon gold’s or red potatoes give you a more “smashed” texture. |
| Culinary Tip #5
Unrefined extra-virgin avocado oil can do almost everything...
Did you throw out your old, refined, junk oils?
Seriously, if it's in a plastic bottle or you have no idea when you bought it, toss it!
The only oils that I have in my kitchen that are not avocado oil are oils that are for specific uses.
For example, I have sesame oil for some asian dishes, chili oil when I want to add some heat, and a bottle of expensive olive oil that was given to me as a gift that I can't seem to find a use for.
Everything else is gone, in the garbage.
Dump your unhealthy oils now. |
| | WHAT'S COMING IN THE NEXT EMAIL |
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In my next email...
Extra-virgin avocado oil is perfect for Paleo dieters. It’s full of heart healthy fats, not overly processed, and doesn’t contain GMO’s, trans fat, or those polyunsaturated fats you find in soybean, corn, or commercial vegetable oils.
Besides that, it just tastes good!
Like the avocado itself, the oil is pairs well when you’re cooking spicy Southwestern style dishes, and is perfect for cooking shrimp and fish.
Cook with Love,
Amy Hunter |
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