Summer may be coming to an end but The Roommate, The Girlfriend, and I managed to sneak in one final sunny picnic on a beach north of us in Canada. Along with a bottle of red wine, a bag of organic corn chips, and a toffee filled dark chocolate bar, I brought along this delicious potato salad that got wrapped up with guacamole inside some gorgeous Farmers Market cabbage leaves.
Potato Salad:
1 lb baby potatoes, boiled til soft
1 stalk celery, chopped
1/4 red onion, chopped
1/2 red bell pepper, chopped
1 Tbsp capers
3 Tbsp olive oil
3 Tbsp whole grain mustard
1/2 tsp salt
handful basil, chopped
2 cloves fresh garlic, minced
few drops liquid stevia and your favorite hot sauce
Guacamole:
2 avocado’s, chopped and smashed up to your liking
1 ear corn, removed from husk
1 small heirloom tomato, chopped
juice of 1 lemon
1/2 tsp cumin
salt and pepper, to taste
We came home after our beach day to warm bowls of Chocolate Mudslide Oatmeal and Oh My Goodness…I may be a veggie freak but Chocolate Covered Katie has me hooked. I gotten myself so excited about her vegan deliciousness that I just might need to try every single one of her over a hundred recipes…aaaand I just might be blogging about it 
P.S. Don’t worry, I won’t stop blogging green veggie goodness, The Vegetable Centric Kitchen is just taking a temporary chocolate coated detour 
P.P.S. Who knew Canada had sandy beaches?? This was news to me.
That potato salad sounds delicious! I will definitely be trying it. I love capers and always look for new ways to use them.
Awwww times a million and three! I wish you could see the smile you put on my face!