Potato & avocado salad

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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.
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.

314 kcalories, protein 5g, carbohydrate 22g, fat 24 g, saturated fat 3g, fibre 4g, salt 0.31 g

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• Limey

  15 April 2009

  Limey rated and commented on this recipe

  

  I had walnuts and spinach leaves with this, good lunchbox option :)

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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

Preparation 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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