Red, White and Blue Salad with Avocado - California Avocados

Ingredients

• 1 lb. blue or purple potatoes, about 12 small potatoes, washed, with skins on
• 1 pita bread, torn into 1/2-inch pieces
• 1 Tbsp. Extra virgin olive oil
• As needed Salt, to taste
• As needed Freshly ground black pepper, to taste
• 2 ripe Fresh California Avocados, seeded and cut into 1/2-inch dice
• 4 Persian cucumbers, halved and cut into 1/2-inch slices
• 3 Roma tomatoes, cored and cut into 1/2-inch dice
• 4 scallions, thinly sliced on the diagonal
• 4 oz. feta cheese, crumbled
• 4 cups arugula
• As needed Vinaigrette (see make-ahead recipe below)
• Vinaigrette
• 2 lemons
• 1 tsp. freshly grated lemon zest
• 2 Tbsp. white vinegar
• 1 tsp. freshly ground black pepper
• 1/3 cup Extra virgin olive oil