10 minPrep Time
10 minTotal Time
5 new potatoes
1 pint, grape or cherry tomatoes, halved
½ medium purple onion, finely chopped
yellow pepper, stemmed, seeded, and chopped
red pepper, stemmed, seeded, and chopped
1 jalapeno, seeded and minced
2 qvocados, ripe but firm enough to dice.
1 cup cilantro leaves, chopped
1 large organic cucumber, rinsed and diced into ½ inch cubes
2 cloves garlic
4 limes, juiced, ½ zest
3 Tbsp olive oil
2 Tbsp honey
1/4 tsp cumin
salt and pepper
- Boil the potatoes until you can pierce with a fork, but are firm enough to dice. Strain and run under cold water to cool.
- Rinse and prepare tomatoes, onion, yellow pepper, red pepper, jalapeno, cucumber, avocado, garlic (1 clove), and cilantro. Mix gently in a large bowl. Then dice the potatoes and mix in gently.
- For the dressing: Whisk the fresh lime juice, zest of ¼ of a lime, olive oil, garlic (one clove), honey, and cumin. Pour dressing over the ingredients and mix gently.
- For extra flare, serve this in a martini, wine, or parfait glass and garnish with cilantro.