Tex-Mex Potato Salad

• 900 g red potatoes, cut into 2 cm pieces
• 1⁄2 cup (125 ml) fresh cilantro, chopped
• 150 g light orange cheddar cheese, grated
• 1 avocado, cubed
• 2 tbsp (30 ml) roasted camelina seeds

• 4 green onions
• 2 jalapeno peppers
• 2 red peppers

• 750 g shrimp of your choice, raw
• 2 tbsp (30 ml) Fitcook Foodz Tex-Mex Seasoning

• 1 cup (250 ml) plain Greek yogurt
• 1⁄4 cup (60 ml) light mayo
• 3 tbsp (45 ml) La Funky Fitcook Foodz bbq sauce
• 2 tbsp (30 ml) Fitcook Foodz Tex-Mex seasoning
• 1 lime (zest & juice)

STEP

1. Place potatoes in a pot of boiling salted water. Cook for 20 minutes. Drain.
2. Place all shrimp ingredients on a plate. Mix well.
3. On the BBQ, spray with Fitcook Foodz camelina oil and add red peppers, green onions, jalapeno              peppers, lime and shrimp. Cook for 3 to 4 minutes on each side to obtain beautiful grill marks.
4. Chop jalapenos, red peppers and green onions.
5. Place all sauce ingredients in a bowl. Mix well.
6. Place potatoes, jalapenos, red peppers, green onions, cilantro, grated cheese and sauce in a large          bowl. Mix well.
7. Serve salad with shrimp, avocado and camelina seeds.

Bon appétit!