Roasted Potatoes & Avocado Salad

Roasted Potatoes & Avocado Salad

40-minute recipe Serves 6
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.
40-minute recipe Serves 6


Prep: 10-minute | Cook: 30-minute
  • 1

    Preheat oven to 450°F (230° C). 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. Toss warm vegetables with remaining ingredients.

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Last updated: October 27th, 2020

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