In The Vega Kitchen: Avocado Potato Summer Salad

To our Canadian Vega friends, Happy Canada Day!

Our office is closed today and so most of us are out celebrating (celebrating Canada Day that is.. as it only happens once a year!). There are a number of ways to show your Canadian spirit, including making a traditional pancake breakfast (I'm trying these cinnamon banana pancakes today), watching local parades/fireworks or meeting friends for a summer barbeque - in which case, you have to try this recipe (below) for Avocado Potato Salad - sans mayo!

So fellow-Canadians, what will you be doing?

2 LBS Red garden mini potatoes, chopped

2 Avocados, ripe
2 TBS Vega EFA Antioxidant Oil Blend

2 TBSP Lime juice
1/2 TSP salt
1/4 TSP Cayenne pepper
1/4 CUP Green onions, chopped
1 CUP Cucumber, diced
1 CUP Button Mushrooms, diced
1 CUP Celery, chopped
3 Radishes, sliced

To make:

• Place potatoes in a pot with water, cover and bring to a boil. Reduce heat to a light boil and cook until potatoes are easily pierced with a fork (but not soft!). Drain and set aside to cool.
• To make the dressing, chop avocado into the food processor, with lime juice, salt, cayenne pepper and EFA oil.  Blend until creamy.
• Put all ingredients in a large bowl to mix, until all vegetables are lightly coated. Garnish with radished and green onions, and serve!