We love California avocados! They’re delicious, healthy, and pair well with extra virgin olive oil and many other foods. Plus, they’re in season. In the dish featured here, ripe, creamy avocados kick ordinary potato salad up a significant notch. (Click here to see recipe.)
The recipe comes courtesy of our friends at the California Avocado Commission. Large avocados – about 8 oz. – are recommended. Adjust the quantity accordingly if using smaller or larger size avocados. The best way to tell if an avocado is ripe and ready for immediate use is to gently squeeze the fruit in the palm of your hand. Ripe, ready-to-eat fruit will be firm yet will yield to gentle pressure.
In addition to avocados and cooked red new potatoes, the salad includes celery, sweet onion, and cilantro. Try our Everyday Fresh or our medium-robust Arbosana to make the olive oil, mayonnaise, and lemon juice dressing. (Click here to see recipe.)
We’re spotlighting salads this month as part of our Fresh, Bright & Light campaign. We’re teaming with talented bloggers as well as our friends at the California Avocado Commission, California Almonds, and OXO. (We also want to hear from you! Enter your own original salad recipe by entering our Salad Bowl Recipe Contest. You can win olive oil, almonds, avocados, kitchen tools, a $500 Visa Gift Card – and more.)
Your friends at California Olive Ranch