Ingredients:
6 small red potatoes
2 tablespoons fresh lemon juice
3 tablespoons minced fresh chives
1 firm ripe avocados
2 tablespoons extra virgin olive oil
1 teaspoon finely grated fresh lemon zest
salt and pepper
Directions:
In a saucepan, cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes.
Drain potatoes and quarter.
In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste.
Pit and peel avocado and cut into 3/4-inch pieces.
Add avocado to potato mixture, gently tossing to combine.
Servings: 2
Time preparation: 5 min.
Time total: 10 min.