Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1/3 Cups Fresh lemon juice
- 2 tsp Finely chopped fresh garlic
- ¾ Cup Mayonnaise
- ¼ Cup Olive oil
- 1 ½ quarts Diced, cooked red new potatoes
- 1 Cup Diced celery
- 1 Cup Chopped sweet onion
- 2 Pounds California Avocados
- ½ Cup Chopped cilantro
- Cilantro sprigs or celery leaves for garnish - As needed
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Directions
To make dressing, mix lemon juice and garlic; stir in mayonnaise and olive oil; reserve.
Combine potato, celery, and onion; fold in reserved dressing.
Just Before Service
Dice California Avocados; gently fold avocado and cilantro into salad mixture.
Garnish 1/2 cup serving with cilantro sprig or celery leaves.
Keeping Genuine California Avocados in Top Form:
To preserve the color of fresh California Avocados up to six hours, spray, brush or dip exposed surfaces with lemon juice (adds slight acidity) or milk (neutral flavor). Completely cover with plastic wrap or foil before refrigerating.