A simple and quick salad featuring avocado, cherry tomatoes, and homemade crispy potatoes, topped with lemon juice and hot sauce. Tofu or tempeh can be added for extra protein.
For the crispy potatoes: Chop potatoes. Soak them for 10-15 minutes in water, then remove from liquid and add your favorite seasonings. Bake the seasoned potatoes for 35-40 minutes in a 450-degree oven. Alternatively, air fry for 30 minutes. Once crispy, add them to your salad. To assemble the salad, combine avocado, cherry tomatoes, and the crispy potatoes. Top with lemon juice and hot sauce. Optionally, add some tofu or tempeh for extra protein.
