Rating: 5 stars
2 Ratings
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  • 2 Ratings
Recipe by Oxmoor House April 2004

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Recipe Summary test

Yield:
8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.

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  • Sprinkle potatoes evenly with 3/4 teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Reserve remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.

  • Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.

  • Arrange potatoe, avocado, tomatoe, and next 4 ingredients in rows over salad greens. Sprinkle with pepper. Serve with remaining dressing.

Source

The Coastal Living Cookbook

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