My Mostly Not Potato Salad

Name: My Mostly Not Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunches very thin asparagus, trimmed and cut into 1-inch pieces; 1 large avocado, cut into small pieces; 2 Tbsps Balsamic vinegar; 118 milliliters cooked black quinoa; 1 teaspoon Dijon mustard; 1 English cucumber, seeded, cut into small pieces; 170 grams extra-firm tofu, cut into ½-inch cubes; 59 milliliters fresh basil leaves, torn; 2 Tbsps chopped fresh chives; 4 servings Kosher salt and freshly ground black pepper; 1 large leek, cut in half and thinly sliced; 5 larges lettuce leaves, washed and torn into bite size pieces; 4 Tbsps olive oil; 2 larges red potatoes; 1 small shallot, minced

My Mostly Not Potato Salad is a gluten free and vegan side dish. One serving contains 431 calories, 11g of protein, and 24g of fat. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 20 minutes. A mixture of basil leaves, extra-firm tofu, balsamic vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy.