This simple salad uses purple potatoes, one of the first species of potatoes cultivated in the Americas hundreds of years ago. The creamy avocados and the fresh tomatoes create a nice contrast of textures, a nice alternative to potato salads with heavy mayonaisse dressings. Don't quarter the potatoes before boilig them or they will loose their beautiful purple color. To make this salad you'll need the following ingredients:
- Half a pound of small purple potatoes
- One head or red lettuce
- Two ribs of celery
- One handful of flat leaf parsley
- One green onion
- One ripe avocado
- One large, red heirloom tomato
- 4 tablespoons of extra virgin olive oil
- 2 tablespoons of rice vinegar
- a few drops of fresh lemon juice
- Sea salt to taste
- fresh ground pepper to taste
No comments:
Post a Comment