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INGREDIENTS:1/3 cup fresh lemon juice
2 tsp. finely chopped fresh garlic
3/4 cup mayonnaise
¼ cup olive oil
1 ½ quarts diced, cooked red new potatoes
1 cup diced celery
1 cup chopped sweet onion
4 California Avocados
½ cup chopped cilantro
as needed, cilantro sprigs or celery leaves for garnish 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. Per order, garnish ½ cup serving with cilantro sprig or celery leaves. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: CALIFORNIA AVOCADO COMMISSION
