Ahhh summer-time. Kidlets home from school, endless hours spent in the sun and at the pool, vacation, trips to the park.........never a dull moment. Indeed, all of the summer-time activity has left me starving by the end of the day, and rather uninspired in the kitchen. Additionally, we have been receiving quite a bounty from our CSA, and when food is from farm to table fresh I really can't bear to do anything to alter it. Hence, we've been eating a lot of salads, and simple dishes highlighting the freshness of the summer's bounty. It just doesn't seem right to alter the flavor of incredibly fresh fruits, veggies, and berries!
In the past 3 weeks we've been inundated with potatoes and basil. I've grilled potatoes, baked potatoes, made fries and potato salad. I've made pesto, my vegan version of caprese salad, used basil in my salads, on my pastas, and on my sandwiches. While trying to come up with something new for last night's dinner, and faced with yet more potatoes and basil, the only things that came to mind were potato salad and pesto. Then it struck me, why not combine the two?!? It was a pure stroke of genius (although I'm sure someone has come up with this idea before, as it's really not that creative!!).
Avocado-Pesto Potato Salad
1 1/2 lbs potatoes (I used a mix of Yukon Gold and Red Norlunds)
1/2 cup avocado, diced
1 cup loosely packed basil leaves
1 tsp liquid aminos
1/2 tsp garlic powder
1/2 tsp crushed red pepper flakes
Juice of 1 lemon
1/2 - 1 tsp water
salt and pepper to taste
Wash and dice potatoes into bite sized pieces. Place potatoes in a large pot and cover with water. Bring to a boil and cook potatoes until tender (yet still firm, you don't want them to be mushy). Pour into a colander and set aside to drain while you prepare pesto.
In the bowl of a food processor combine avocado, basil leave, liquid aminos, garlic, red pepper and lemon juice. Process until well combined, adding small amounts of water if mixture seems too thick.
In a large serving bowl fold together potatoes and pesto. Season with salt and pepper to taste. Serve at room temperature, or chill until ready to serve.
1 1/2 lbs potatoes (I used a mix of Yukon Gold and Red Norlunds)
1/2 cup avocado, diced
1 cup loosely packed basil leaves
1 tsp liquid aminos
1/2 tsp garlic powder
1/2 tsp crushed red pepper flakes
Juice of 1 lemon
1/2 - 1 tsp water
salt and pepper to taste
Wash and dice potatoes into bite sized pieces. Place potatoes in a large pot and cover with water. Bring to a boil and cook potatoes until tender (yet still firm, you don't want them to be mushy). Pour into a colander and set aside to drain while you prepare pesto.
In the bowl of a food processor combine avocado, basil leave, liquid aminos, garlic, red pepper and lemon juice. Process until well combined, adding small amounts of water if mixture seems too thick.
In a large serving bowl fold together potatoes and pesto. Season with salt and pepper to taste. Serve at room temperature, or chill until ready to serve.
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