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.

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


Trending Stories

Latest Local News

More Local News