Recipe By: Derrika Mayweather
Crispy roasted potatoes and creamy avocado make a satisfying base for this vibrant dish. Topped with peppery arugula, tangy pickled onions, crunchy pepitas, and a drizzle of balsamic vinaigrette, it’s packed with texture and flavor in every bite.
INGREDIENTS
1 tbsp Divina Chopped Calabrian Peppers
1 c baby potatoes
Extra virgin olive oil
Salt, to taste
Pepper, to taste
Smoked paprika, to taste
1 large ripe avocado
1/2 lime, juiced
Arugula
Divina Pickled Red Onions
Pepitas (or roasted pumpkin seeds)
Balsamic vinaigrette
INSTRUCTIONS
- Wash and slice the baby potatoes.
- Drizzle the potato slices with olive oil and season with salt, pepper, and smoked paprika.
- Place the seasoned potatoes in an air fryer at 375°F for 15 to 18 minutes.
- In a bowl, prepare the avocado spread by mashing the avocado, then adding the lime juice, salt, pepper, and Chopped Calabrian Peppers.
- Arrange the roasted potatoes on a serving plate as the base, then top with the avocado spread.
- Top with arugula and Divina Pickled Red Onions, then sprinkle with pepitas or roasted pumpkin seeds.
- Finish with a drizzle of balsamic vinaigrette.
