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Potato and arugula salad

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Ingredients for 4 servings:

  • 20 small potatoes
  • 1 bunch arugula
  • 3 avocados
  • 400 g cottage cheese
  • 150 g cheese, Gouda
  • 1 handful of walnuts
  • 1 bowl of cress
  • 8 tbsp olive oil
  • 1 lemon(s)
  • 3 cloves garlic
  • herbal salt
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with avocado and cottage cheese

Wash and scrub the potatoes, then boil them in their skins until tender. Peel, pit, and slice the avocados. Wash and trim the arugula, finely chopping it if desired. Cut the Gouda cheese into small cubes. Cut the cooked potatoes, skins on, into thin slices. Mix with the avocado pieces, cottage cheese, Gouda cubes, and arugula. Add the oil, lemon juice, crushed garlic, cress, salt, and pepper, and mix well. Crush the walnuts and sprinkle them over the salad. Let them sit for a while—30 minutes or longer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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