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Potato & avocado salad

The perfect side salad that counts as 1 of your 5-a-day

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 314
  • Carbohydrates 22
  • Saturated Fat 3
  • Sugar 2
  • Protein 5
  • Fat 24
  • Fibre 4
  • Salt 0.31

Nutrition per serving

  • Calories 314
  • Carbohydrates 22
  • Saturated Fat 3
  • Sugar 2
  • Protein 5
  • Fat 24
  • Fibre 4
  • Salt 0.31

Ingredients

  • 500g new potatoes
  • 1 tbsp olive oil
  • squeeze of lemon juice
  • 2 avocados
  • handful of toasted almonds
  • 2 tubs mustard cress

Method

  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.

  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.

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