We're two sisters who are craft book publishers and found ourselves in the midst of an avocado grove. We bought this house where we planned to conduct our publishing business and in the deal got 4 acres of avocado trees thrown in. Now we're not only publishers but ranchers as well! This blog is all about avocados and anything else that strikes my fancy.

Friday, May 7, 2010

Avocado Potato Salad

This recipe sounds so delicious and refreshing. It would be a great side dish for roasted chicken or grilled steak. It's from the California Avocado Commission:

Avocado Potato Salad


  • cup Fresh lemon juice
  • 2 tsp. Finely chopped fresh garlic
  • ¾ cup Mayonnaise
  • ¼ cup Olive oil
  • 1 ½ quarts Diced, cooked red new potatoes
  • 1 cup Diced celery
  • 1 cup Chopped sweet onion
  • 2 lbs. ripe Fresh California Avocados
  • ½ cup Chopped cilantro
  •  Cilantro sprigs or celery leaves for garnish - As needed

  1. Method
  2. To make dressing, mix lemon juice and garlic; stir in mayonnaise and olive oil; reserve.
  3. Combine potato, celery, and onion; fold in reserved dressing.
  4. Just Before Service
  5. Dice California Avocados; gently fold avocado and cilantro into salad mixture.
  6. Per Order
  7. Garnish 1/2 cup serving with cilantro sprig or celery leaves.
  8. Keeping Fresh California Avocados in Top Form:
  9. To preserve the color of fresh California Avocados up to six hours, spray, brush or dip exposed surfaces with lemon juice (adds slight acidity) or milk (neutral flavor). Completely cover with plastic wrap or foil before refrigerating.
For more avocado recipes see california avocado commission.

Have a great weekend and eat plenty of California avocados.

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