AVOCADO POTATO SALAD

Recipe Provided By the California Avocado Commission

Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 4

Ingredients

  • 1.0001 Tbsp. fresh lemon juice
  • 0.250¼ tsp. finely chopped fresh garlic, or more to taste
  • 2.0002 Tbsp. mayonnaise
  • 1.0001 Tbsp. olive oil
  • 1.0001 cup diced, cooked red new potatoes
  • 3.0003 Tbsp. diced celery
  • 3.0003 Tbsp. chopped sweet onion
  • 1.0001 ripe, Fresh California Avocado, peeled, seeded and diced
  • 1.0001 Tbsp. chopped cilantro, or more to taste
  • 0.000 Cilantro sprigs or celery leaves for garnish, as needed

Instructions

  1. To make dressing, mix lemon juice and garlic; stir in mayonnaise and olive oil; reserve.
  2. Combine potatoes, celery, and onion; fold in reserved dressing.
  3. Gently fold avocado and cilantro into salad mixture.
  4. Garnish with cilantro sprig or celery leaves.
Serving Suggestions:
Scoop small portions into mini muffin cup liners for appetizer-size portions.

Beverage Pairings:
Try with chilled Chardonnay.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Mediterranean Foods Alliance - An OldWays Program

Nutrition Information Per Serving: Calories 150; Total Fat 10 g (Sat 1.5 g, Trans 0 g, Poly 1 g, Mono 7 g); Cholesterol 0 mg; Sodium 70 mg; Potassium 372 mg; Total Carbohydrates 13 g; Dietary Fiber 4 g; Total Sugars 1 g; Protein 2 g; Vitamin A 120 IU; Vitamin C 11 mg; Calcium 12 mg; Iron 1 mg; Vitamin D 0 IU; Folate 45 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 2%; Vitamin C 20%; Calcium 2%; Iron 4%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.