Vegan Chicken Tikka Potato Salad
Ingredients
- Mixed babyleaf salad leaves
- Mini potatoes
- Cucumber
- Tomato
- Guacamole
- 'Chicken' tikka pieces
- Hemp seeds
- Red onion
- Fresh mint
- Sriracha mayo
- Toasted sourdough
Preparation
Boil mini potatoes until tender
Toast sourdough bread until golden
Chop cucumber, tomato, red onion, and fresh mint into bite-sized pieces
If guacamole is not store-bought, prepare it by mashing avocados with lime and seasonings
In a large bowl, combine mixed babyleaf salad leaves, cooked potatoes, chopped vegetables, 'chicken' tikka pieces, hemp seeds, and fresh mint
Drizzle with sriracha mayo and mix gently to coat
Serve the salad with guacamole and toasted sourdough on the side
