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Potato & avocado salad

Potato & avocado salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

The perfect side salad that counts as 1 of your 5-a-day

  • Healthy
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal314
fat24g
saturates3g
carbs22g
sugars2g
fibre4g
protein5g
low insalt0.31g
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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

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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