Serves 4
This salad is very simple but the combination of textures and flavors elevates it to something elegant.
4 cups very small potatoes (or diced red potatoes) cooked and sliced in half
To cook, bring to a boil, reduce to a simmer and cook until just tender, about 8 minutes
2 avocados, peeled, each half sliced in half lengthwise, and then sliced horizontally
1 cup fresh basil leaves, julienned
2 stalks celery, thinly sliced on a slight diagonal
4 Tb capers
Dressing:
Zest and juice of 1 lemon
1 garlic clove, crushed
1 tsp red pepper flakes
Salt and pepper to taste
Whisk together the dressing ingredients and then toss together with the salad ingredients in a large bowl and serve.