Makes 2 Servings
- 2 Yukon Gold Potatoes
- Avocado or olive oil
- 1 Avocado
- 1/2 lemon (can do less)
- 1-2 carrots (peeled and chopped)
- 2 romaine lettuce leaves (washed and chopped into small pieces)
- 1/2 green onion stalk (chopped)
- Salt & Pepper
Instructions:
- Preheat oven to 425. Wash and scrub your two potatoes and peel off most of the skin, then cut them into long matchsticks. Line a baking sheet with tin-foil, toss the potatoes in avocado or olive oil and put them on the baking sheet so none of them are touching. Bake in the oven for 14 minutes then flip them over and bake for an additional 14 minutes until they're crisp.
- While the potatoes are baking in the oven, in a small bowl smash the avocado up and squeeze the lemon in and shake some S&P in. Stir this together and then add the chopped carrots, chopped lettuce, and chopped green onion in. Stir it all together and put the dip over the fries or on the side and scoop the salad dip onto the fries.
SOOOO Yummy!
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