I had posted last week about a Thai-inspired chimichurri that I’ve been enjoying as a dip. I wanted to incorporate it into various dishes and here’s a recipe that includes it and is based on the classic potato salad. The creaminess of the salad comes from a ripe avocado. Classic mayonnaise is great but not AIP-friendly, so avocado makes a nice substitute. It can be omitted though if you are not able to take avocados. Feel free to vary the vegetables according to what you have in your fridge (as long as it can be diced and eaten raw, I think it should be good!). I find that I have been picking up new vegetables to try ever since I started the AIP. I decided to give Belgian endives a try since the usual grain-based vehicle for dips and such are out. The slightly bitter flavour of the endive is mellowed by the sweet potatoes in the salad. Using endive leaves to scoop up the salad, it made for a very refreshing breakfast and a lovely start to the day. It’s also great for picnics (packed in a cooler, of course). My son is almost 3 and loves scooping up the salad with the endive leaves! Apologies for the yellowish photo, sometimes I only have seconds to snap a pic before the food gets devoured by the family…
Ingredients (makes about 2 cups or serves 4)
- 1 medium sweet potato, cooked, peeled and diced into 1/2 inch cubes
- 1 stalk celery, stringy outer layer peeled and diced
- 2 stalks spring onions, diced
- 1/4 cup cucumber, chopped
- 1 can tuna, drained
- 1/4 cup bacon, cooked and diced
- 1/4 cup Thai-inspired chimichurri
- 3 tbsp olive oil
- 1/2 tbsp lemon juice
- 1/2 tsp maple syrup (optional)
- Sea salt (to taste)
Method
- In a medium bowl, mix the sweet potato, celery, spring onions, cucumber, tuna, and bacon together, then sprinkle with sea salt
- Make the dressing: in a small bowl, mix the chimichurri, olive oil, lemon juice and maple syrup (if using)
- Pour the dressing over the salad and mix well
- Serve with endive leaves
