Potato & avocado salad
The perfect side salad that counts as 1 of your 5-a-day
0
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 10 mins
Cook 15 mins
Vegetarian, Super healthy
- 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.
314 kcalories, protein 5g, carbohydrate 22g, fat 24 g, saturated fat 3g, fibre 4g, salt 0.31 g
Recipe from Good Food magazine, August 2006.
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http://www.bbcgoodfood.com/recipes/2488/
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Ingredients
- 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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Difficulty and servings
Serves 4
Preperation and cooking times
Prep 10 mins
Cook 15 mins
Vegetarian, Super healthy
Ingredients
- 500g new potatoes
- 1 tbsp olive oil
- squeeze of lemon juice
- 2 avocados
- handful of toasted almonds
- 2 tubs mustard cress
314 kcalories, protein 5g, carbohydrate 22g, fat 24 g, saturated fat 3g, fibre 4g, salt 0.31 g
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