Avocado Potato Salad (8 servings)
4 cups Red garden mini potatoes, chopped
2 Avocados, ripe
2 TBS Olive Oil
2 TBSP Lime juice
1/4 TSP sea salt
1/4 TSP Cayenne pepper
1/4 CUP Green onions, chopped
1 CUP Cucumber, diced
1 CUP Red & yellow peppers, diced
1 CUP Celery, chopped
3 Radishes, sliced
Place potatoes in a pot with water, cover and bring to a boil. Reduce heat to a light boil and cook until potatoes are easily pierced with a fork (but not soft!). Drain and set aside to cool.
To make the dressing, chop avocado into the food processor, with lime juice, salt, cayenne pepper and oil. Blend until creamy.
Put all ingredients in a large bowl to mix, until all vegetables are lightly coated. Garnish with radishes and green onions, and serve!
Sat Fat 1.6g