I started thinking of what other things I would eat for a birthday feast, and came up with a menu for my birthday. Mind you, I didn’t actually make all of these things, just the ribs. But I am going to be ready for next year!
Avocado season is in full swing here in California, where the BEST avocados in the world are grown. I may be a little biased of course, having grown up in California and having access to backyard avocado trees. We ate avocados before they became the fashionable culinary powerhouse that they are now.
I’ve been enjoying the avocados so much this summer and decided to go into my archives to share my favorite recipes using avocados.
Sometimes it takes a long time to get organized for a holiday weekend. A holiday weekend which is meant to be about relaxation and enjoyment, and is often anything but! What to cook, where to go, what to do, kid friendly or adults only. It makes me tired just typing the words. All you need are these last minute 4th of July recipe ideas to make your holiday planning a bit easier.
That bowl pictured above holds so much I hold dear to my heart. Potatoes and avocados. Two of my favorite foods, now joined in a union of flavor, bound forever by a zesty hatch chile vinaigrette.
Yes, I wax poetic about a salad, but I stand firmly in the belief that food should be celebrated, not just thought of as fuel for our bodies. Yes it is indeed fuel, but it is also a means to reach other cultures, a neutral area where enemies can break bread together and solve their differences. It is a bride and groom sharing that first slice of cake together. It is a child blowing out a birthday candle on a cupcake. It is pure joy on the face of one who has just caught their first fish, knowing it would become the dinner on their table that evening.
This salad made me happy.
My inspiration for this salad came from the Hatch Chile Cookbook I received when I went to Melissa’s Produce for a book launch luncheon. There was a huge variety of foods to eat, all prepared with roasted Hatch chiles. One of my favorites was a roasted potato salad with caramelized onions and hatch chile vinaigrette. But me being me, I wanted more. I wanted avocado too. So I made my own version of potato salad with hatch chile vinaigrette. Hatch chiles will be coming into season in just a few weeks, so keep your eyes peeled for fresh Hatch chiles at your local market.
I had some avocados left from the case sent to my by the California Avocado Commission just begging to be part of this potato salad. Yes, I know avocados do not talk, but I swear when I opened up my fridge I heard little voices saying “Pick me! Pick me!” Possibly I just need to adjust my meds, but the bottom line is the flavors in this salad meld together beautifully.
Recipe: Avocado and Potato Salad with Hatch Chile Vinaigrette
1 1/2 pounds small yellow potatoes
2 roasted Hatch chiles, peeled and seeded
1/2 cup white balsamic vinegar
1/4 teaspoon sea salt
1/4 cup extra virgin olive oil
1/2 medium red onion, chopped
3 large avocados, diced
In a large saucepan, boil the potatoes until tender. Rinse with cold water, until cooled.
Meanwhile, in a small food processor puree the chiles, vinegar and salt.
Add the olive oil, and blend until emulsified and slightly thickened.
Cut the potatoes in half, place into a large bowl.
Add the onions and vinaigrette, stirring to combine.
Add the avocados and gently stir to coat with the dressing.
Serve immediately or refrigerate until ready to serve.