in Recipes

Potato and Avocado Salad

updated

Spread the love

Potato and Avocado Salad

The perfect potato and avocado salad recipe with a picture and simple step-by-step instructions.

  • 700 g Triplets
  • 1 piece Ripe avocado
  • 6 tbsp Fresh cress
  • 1 shot Olive oil
  • 1 piece Lemon
  • 1 pinch Salt and pepper
  1. First, boil the potatoes and drain them. Cut the avocado lengthways and core. Peel the halves and cut lengthways into thick slices or large pieces and place in a bowl.
  1. Cut the slightly larger potatoes in half and leave the smaller ones whole. Put the potatoes in the bowl with the avocado pieces and add most of the cress.
  1. Drizzle with olive oil and lemon juice, season with salt and pepper. Mix everything well, serve and finally sprinkle with the rest of the cress.
Dinner
European
potato and avocado salad

Facebook Comments

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Salmon Fillet Wrapped in Ham

Pellede, Bacon Stick, Linseed Quark – My Childhood Meal