Potato & Avocado Salad
This colorful salad is a delightful mix of tender new potatoes, creamy avocado, crunchy almonds, and zesty mustard cress, all brought together with a simple olive oil and lemon dressing. Perfect for a light and tasty meal that's quick and easy to prepare.
— Constant Cookbook
Ingredients
- 500g new potatoes
- 1 tbsp olive oil
- squeeze of lemon juice
- 2 avocados
- handful of toasted almonds
- 2 tubs mustard cress
Instructions
- Slice the potatoes into thick rounds and boil for about 10 mins until tender, then drain. Whisk the olive oil and lemon juice together in a large bowl with a little salt and pepper, then toss in the hot potatoes and leave to cool.
- Halve, stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 314 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.31 milligram of sodium
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