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Ingredients
1/3 Cup fresh lemon juice
2 Teaspoons fresh garlic, finely chopped
3/4 Cup mayonnaise
1/4 Cup olive oil
1 1/2 Quarts new red potatoes, diced & cooked
1 Cup celery, diced
1 Cup sweet onion, chopped
2 Large ripe avocados
1/2 Cup cilantro, chopped
Cilantro sprigs or celery leaves for garnish - As needed
Instructions
To make dressing, mix lemon juice and garlic; stir in mayonnaise and olive oil; reserve. Combine potato, celery, and onion; fold in reserved dressing.
Just before service, dice avocados; gently fold avocado and cilantro into salad mixture.
Garnish 1/2 cup serving with cilantro sprig or celery leaves.
To preserve the color of fresh 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.