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Avocado salsa with boiled potatoes

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Ingredients for 2 servings:

  • 8 waxy potatoes, as desired
  • 2 avocados, ripe
  • 1 lemon(s), juice
  • 1 shallot(s)
  • ½ chili pepper(s), green or some cayenne pepper
  • 1 tomato(s), ripe
  • 2 sprigs coriander leaves
  • some parsley, flat , or some chives
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

alkaline recipe – good for acid-base balance and alkaline fasting

Boil the potatoes in salted water. Depending on the potato variety, the skin can remain on the potatoes. Peel the avocados and mash them with a fork. Finely dice the shallot and tomato. Finely chop the chili and herbs. Then mix everything together and season with salt, pepper, and the juice of one lemon (or less, to taste). Serve as a dip with the potatoes. A very tasty, alkaline alternative to quark dip! The avocado salsa also tastes good as a spread on bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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