Potato Salad with Fava Bean Cream and Avocado

Here’s a delicious whole food potato salad without processed vegan mayonnaise. Hooray! And it is a filling gluten-free salad everyone can eat from potluck table.

  • 1/2 cup dino kale removed from stems
  • 8-12 medium potatoes
  • 2 cups cooked fava beans
  • 1 cup chopped celery
  • 2 Tbsp dijon mustard
  • sea salt to taste
  • splash of maple syrup
  • sprinkle of parsley
  • 1 ripe avocado
  • Juice from 1 fresh lemon
  1. Cook fava beans if you haven’t already. Cook a big batch so you can freeze them in smaller containers and use them for quick meals later. Mash them if they are not already creamy from cooking.
  2. Fill pot with enough water to cover the potatoes. Once the water is boiling, drop the kale in and remove the kale after 3 minutes and plunge into cold water so it does not overcook
  3. Put the potatoes in the water and cook until the potatoes are soft enough to slide a knife into them.
  4. Combine mustard, sea salt, maple syrup, and fava beans
  5. Chop the kale, celery and parsley
  6. Combine all ingredients except the avocado and 1/2 of the lemon juice
  7. Mash avocado with the juice from half of the lemon and top each serving with a dollup of avocado