Archbold Medical Center| Archives Magazine | Spring 2019

18 ARCHBOLD MEDICAL CENTER Avocado potato salad Make s 12 se r v i ngs . Ingredients 1 1 ⁄ 4 pounds fresh red potatoes 3 tablespoons lemon juice 1 teaspoon fresh garlic cloves, peeled and minced 2 ⁄ 3 cup fresh celery, diced medium ( 1 ⁄ 2 -inch cubes) 1 ⁄ 3 cup fresh yellow onions, chopped 1 ⁄ 2 cup light mayonnaise 2 tablespoons oil 2 fresh avocados 1 ⁄ 4 cup fresh cilantro, chopped Preparation 1. Wash potatoes. Next, boil potatoes until tender. Drain, set aside and chill. Once cool to touch, dice potatoes and set aside in large bowl. Add celery and onions to potatoes. Set aside. 2. To make dressing, mix lemon juice and garlic. Stir in mayonnaise and oil. Add dressing mixture to potatoes and mix until ingredients are thoroughly coated. 3. Just before serving, cut the avocados in half, remove the seeds and carefully remove the skin. Cube avocado. Gently fold avocado and cilantro into potato mixture. Garnish with cilantro sprigs. Chill until ready to serve. Nutrition facts Serving size: ½ cup. Amount per serving: 125 calories, 8g fat (1g saturated fat), 12g carbohydrates, 2mg cholesterol, 3g fiber, 64mg sodium, 400mg potassium. Sweet mango slaw Make s 12 se r v i ngs . Ingredients 1 fresh mango, sliced 1 ⁄ 2 cup fresh red bell peppers, julienne-sliced 1 ⁄ 2 cup fresh green onions, sliced 4 tablespoons honey 1 tablespoon apple cider vinegar 1 ⁄ 2 teaspoon salt 1 ⁄ 4 teaspoon ground black pepper 1 1 ⁄ 2 pound fresh coleslaw/cabbage mix, pre-shredded Preparation 1. Place coleslaw, mango, bell pepper and green onion in a large bowl. Whisk together remaining ingredients in a separate bowl and add to coleslaw mixture; toss well to coat. Chill until ready to serve. Nutrition facts Serving size: ½ cup. Amount per serving: 47 calories, 0g fat (0g saturated fat), 12g carbohydrates, 0mg cho- lesterol, 1g protein, 2g fiber, 110mg sodium, 145mg potassium. Live Better spring recipes