Potato & avocado salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g new potatoes
- 1 tbsp olive oil
- squeeze of lemonjuice
- 2 avocados
- handful of toasted almonds
- 2 tubs mustardcress
Nutrition: per serving
- kcal314
- fat24g
- saturates3g
- carbs22g
- sugars2g
- fibre4g
- protein5g
- salt0.31glow
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.
