Potato & avocado salad
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 3 out of 5.1 ratingRate
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The perfect side salad that counts as 1 of your 5-a-day
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
500g new potatoes
-
1 tbsp olive oil
-
squeeze of lemon
juice
-
2 avocados
-
handful of toasted almonds
-
2 tubs mustard
cress
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Nutrition: per serving
-
kcal314
-
fat24g
-
saturates3g
-
carbs22g
-
sugars2g
-
fibre4g
-
protein5g
-
salt0.31g
low
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Method
-
step 1
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.
-
step 2
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.
Recipe from Good Food magazine, August 2006
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A star rating of 3 out of 5.1 rating
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