Potato and avocado salad

Ingredients for 4 servings:

• 600 g potato(s), waxy
• 1 avocado(s)
• 1 salad cucumber(s) (country cucumber)
• 1 m.-large onion(s), red
• 150 ml vegetable stock
• 2 tbsp seeds (salad seed mix)
• 6 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Vegetarian

Wash the potatoes and boil them in salted water with the skin on until soft. Drain and let them evaporate. When they’ve cooled enough to handle, peel and quarter them. Heat the vegetable stock. Meanwhile, peel the onion and slice into small rings. Add it to the bowl with the potatoes, season with salt and pepper, and pour over the vegetable stock. Mix everything well and let it simmer for a few minutes. Peel the cucumber, halve it, and scoop out the seeds. Then cut the cucumber into wedges and add it to the bowl with the potatoes. Halve the avocado and remove the pit. Carefully remove the avocado flesh from the skin, cut it into wedges, and season with salt and pepper. Then add the avocado to the potatoes and mix everything carefully with the olive oil. Let it simmer for a short while and season again if necessary. Serve the potato and avocado salad in a bowl and sprinkle the lettuce seeds over it. If you sprinkle the avocado with lemon juice, it won’t turn brown and will still look fresh and green the next day. This way, you can prepare the salad the night before to take with you as a snack the next day.