Using purple potatoes from the local farmer’s market is a brilliant idea here, because it goes so well with the avocado and makes it look as fresh and delightful as it tastes!

• 1 1/2 lb. new potatoes, scrubbed and cubed
• 1 large ripe avocado, diced
• Juice of 1/2 lemon
• Small handful of herbs (I used parsley)
• 1/2 teaspoon sea salt, or to taste
• Freshly ground black pepper

Steam the potatoes until fork-tender. Let them cool, then mix in the avocado, lemon juice, and herbs, and season with salt and pepper. Toss well to coat and break down the avocado a bit. Serve slightly warm or at room temperature.

(Adapted from Vegan Visitor.)