In The Kitchen | Apple Walnut Salad & Patriotic California Avocado Potato Salad

Good Day Central Illinois

Apple Walnut Salad

All you need:

1 cup halved cotton candy grapes
1 honeycrisp apple, chopped
1 container Triple Zero Oikos Greek yogurt (lemon or vanilla is my favorite flavor)
1/4 cup mini marshmallows
1/4 cup chopped walnuts
Lemon to taste and keep apples from browning

All you do:
1. Drizzle lemon juice on diced apples.
2. Combine all ingredients in large bowl until fruit is covered!

Patriotic California Avocado Potato Salad
Serves 8

All you need:
2 lbs small red, white and blue potatoes, cleaned
2 ripe fresh California Avocados, peeled, seeded and mashed
2 cloves garlic, minced
2 green onions, whites only, finely chopped
1 large serrano pepper, seeded and minced*

All you do:
1. Place potatoes in a microwave-safe bowl. Cover with water and microwave on high for 10 minutes. Test for doneness by piercing one potato with a fork. The fork should slide in with gentle resistance. Continue cooking if not done; otherwise carefully drain the potatoes and refrigerate them until cold.
2. Cut potatoes in bite-size pieces (quarter or dice depending on size of potato). Place in a large bowl.
3. Stir in remaining ingredients, adjust salt to taste and serve immediately.

Serving Suggestion: If made in advance, sprinkle generously with lemon juice and place a layer of plastic wrap right on the surface of the Patriotic Potato Salad and refrigerate. Before serving, taste the salad and add additional mashed California Avocado, if desired.

*Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with serrano peppers, wear protective gloves. Recipe source: Adapted from California Avocado Commission.

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