Directions

Step 1

Peel potatoes, cut them in one inch cubes and boil in 2 inches of salted water until the fork splits them easily.  Once they are cooked, drain well and cool them in the refrigerator or on top of the counter.

Step 2

In a small bowl smash the avocado.  Add olive oil, parsley, salt and black pepper.  Mix well.  Chop or slice the eggs.  In a large bowl or glass container mix the potatoes with the eggs, onion, beets, spinach and the avocado mixture. Taste it and see if you need to add a bit more salt.  Store in refrigerator and enjoy.

Ingredients for four

  • 1 lb. sweet potatoes, cubed
  • 1 cup fresh spinach leaves or any other lettuce you prefer
  • 1 tsp. Fresh flat Italian Parsley, finely chopped
  • 2 tbsp. extra virgin olive oil
  • ½ red onion, chopped (omit for easier digestibility)
  • 1 avocado
  • ½ cup steamed beets
  • 4 hard-boiled eggs
  • salt & black pepper to taste

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