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Potato-Avocado Salad with Cress

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Ingredients for 6 servings:

  • 1 kg potatoes
  • Salt
  • pepper
  • 6 tbsp olive oil
  • 1 lemon(s), the juice
  • 2 avocados, ripe
  • 2 bowls of cress

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and chop the potatoes, and boil until tender. Drain and toss with salt, pepper, oil, and lemon juice. Let the mixture cool. Halve the avocados, peel them, and slice them into wedges. Mix with the potatoes (still lukewarm, if necessary). Sprinkle with cress and serve.

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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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