Red Potato Salad
1 medium avocado
1/2 cup raisins1/2 cup shredded carrots
1/2 chopped green onions
1/2 cup corn off the cob
1/2 cup cucumber
2 tablespoons sesame seeds
2 1/2 cups chopped cooked red potatoes
1/4 toasted pumpkin seeds with garlic powder and sea salt
1/2 lemon squeezed
Rock sea salt, garlic powder, lemon pepper, Italian seasoning, rice vinegar, lemon juice
Boil red potatoes cut in 1/2 slices for 15-20 minutes until they fall off
fork or knife. Let cool or chill overnight and cut again in half.
Chop all the above (green onions, corn off cob, cucumber). Toast pumpkin seeds in wok or pan with sea salt and garlic powder till brown or start to pop. Turn off and poor into small glass container.
Put potatoes in large bowl and add in all the ingredients except the
pumpkin seeds and green onions while stirring. Add in all the herbs.
Squeeze avocado halves out of skin into bowl. Mash and mix with hands.
Add in freshly squeezed lemon juice and rice vinegar and stir to tartness and texture.
Just before serving add in green onions and mix and 1/2 toasted pumpkin seeds.
Put into serving dish and sprinkle the rest of toasted pumpkin seeds.
Be and Stay Well,
You can call Kirk for brief health and medical questions at Health Associates Medical Group where he works at (916)489-4400 Monday thru Friday 8-9:00 a.m. PST.
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