March is National Nutrition Month POTATO SALAD WITH AVOCADO

Maria Ushakova

Ingredients - Makes 8 servings

• 2 pounds baby potatoes

• 1⁄2 red onion sliced

• 3 cups snow peas sliced

• 14 radishes chopped

• 4 cups cherry tomatoes halved

• 4 small avocados sliced

• 1 lemon juiced

Ok...Welcome to March! The cold winter months are behind us, daffodils are blooming, we are planning Spring Break adventures, and looking ahead to the warm summer months of sunshine and fresh foods.

March is also National Nutrition Month. It is a month we focus on nutrition awareness and promote all the different aspects where good nutrition can impact our lives. The theme for 2023 is "Fuel for the Future." It is a time where we can look at ways to improve not only our health through food, but the health of our planet.

Our Norman Regional community, as well as, our community at large, have ways we can all participate in a healthier way of life. I have highlighted several things that are already happening that you can be a part of.

Be on on the look out for more nutrition related activities throughout the entire month of March, hosted by your nutrition team here at Norman Regional. We would love your involvement and being a part of our mission to enrich lives through healthy eating. Also, If you see one of the NRH dietitians on March 8th, wish her a Happy Registered Dietitian Nutritionist Day!

1. Rinse the baby potatoes under cool running water. If needed, brush them with a vegetable brush to remove excess dirt. Place the potatoes in a medium saucepan and add cold water just enough to cover. Over medium-high heat, bring the potatoes to a boil and cook uncovered until the potatoes can be easily pierced with a fork for about 10 to 13 minutes. Carefully drain the potatoes and let them cool.

2. Once the potatoes are cool, slice each potato in half and place into a large salad bowl.

3. Add the onion, snow peas, radishes and cherry tomatoes.

4. Pour the lemon juice over avocado slices making sure the slices are evenly covered with the juice. Add the avocado slices to the rest of the vegetables.

5. To make the dressing, mix the olive oil, vinegar, salt and dried oregano in a small bowl and pour over the vegetables. Carefully mix to combine.

For the dressing:

• 3/8 cup of olive oil

• 1/4 cup of red wine or balsamic vinegar

• 1 teaspoon of salt

• 2 teaspoons of dried oregano1⁄4 cup red wine or balsamic vinegar

• teaspoon salt

• teaspoons dried oregano