Avocado Pico de Gallo Potato Salad

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Instructions

ROASTED POTATOES:

Preheat oven to 400 degrees F with the rack in the middle. Toss potatoes with olive oil, garlic salt and pepper. Place them on a baking tray in a single layer. Roast for about 25 minutes or until cooked through and a bit golden. Set the potatoes aside to cool; once cooled, cut each potato in half.

PICO DE GALLO:

In a large bowl, place the cooled potatoes with all of the pico de gallo ingredients, gently folding in cilantro and 1 chopped avocado last. Adjust seasonings to taste and add some jalapeño if you want some spice. Top potato salad with the additional chopped avocado and micro greens.

Servings

4-6

Ingredients

ROASTED POTATOES:
1 pound potatoes, mini, multi-colored
Olive oil
Garlic salt
Pepper

PICO DE GALLO:
2 Avocados from Peru, cut into 1/2 inch pieces (toss with some lime juice to preserve color)
2 tomatoes, yellow, diced, seeds removed
2 tomatoes, red, diced, seeds removed
2 shallots, diced
1/4 cup olive oil
1/4 cup lime juice, fresh
1/4 cup cilantro, fresh, chopped
1/4 teaspoon sweet smoked paprika
1/4 teaspoon garlic powder

LIME ZEST:
Add optional spice: 1/2-1 jalapeño, diced
Micro greens, for topping