Brazillian “Green” Potato Salad 

Serves 4 

1 lb. Yukon gold potatoes, unpeeled 

1 T. Extra virgin olive oil 

 Sea salt & freshly ground pepper 

¼  Red onion, medium, chopped ¼” pieces 

½  Red pepper, chopped ¼” pieces 

1  Avocado, large, diced ¼” pieces 

¼ C Flatleaf parsley leaves and some stem 

1/8 C Cilantro leaves and some stem 

¼ C Apple cider vinegar, Bragg’s 

1 Lime, juiced 

1 Garlic clove 

2 T Nama shoyu soy sauce 

2 T Extra virgin olive oil 

Preheat oven to 400 F. Scrub potatoes well, and cut into 1” pieces. Toss in a bowl 

with olive oil and S&P. Spread on a baking sheet and roast 20 minutes until golden 

brown and soft. Allow to cool. In a large bowl, add onion, pepper, avocado pieces, 

place to the side. Choose parsley and cilantro from bunches, measure the leaves 

loosely, do not pack them into the measuring cup. Add them to a blender with the 

vinegar, lime juice, garlic, nama shoyu, and olive oil. Puree well on high until very 

smooth about 1 minute. Once potatoes are cooled, add to bowl with onions. Top with 

the green vinaigrette and mix well. Use a potato masher to mash once or twice, then 

just mix with a large spoon to create a smooth and creamy salad. 

This month’s OM factor: 

Avocado 

The first reaction to avocado is usually, “I love them, but aren’t they just full of fat?” 

and the answer is yes, but we forget our need for “good fats”! Avocado is FULL of 

them, the primary fat being oleic acid, proven to keep cholesterol levels in check, as 

well as promote heart health in general. The big secret about avocado is that it is an 

efficient nutrient package for anti-oxidants called carotenoids. These anti-oxidants are 

key in reducing free radicals, boosting the immune system, as well as increasing 

cellular communications. Carotenoids are fat soluble and must be consumed with fats 

in order to be absorbed most efficiently, and avocados deliver this whole package!