Salad of Boiled Potatoes, Avocado and Cress
I had to do this salad, even though cress must be one of the tackiest things in the world. For some reason I�m absolutely addicted to it and love it to bits. This is my favorite combination.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
jamie oliver
salads
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- olive oil
- salt and freshly ground pepper
- 1 1/2 pound new waxy potatoes scrubbed
- 1 each avocado large
- 3 bunches cress water or pepper, washed
- 1 each lemon juiced (or two)
- Carbohydrate 33.897585497625 g
- Cholesterol 0 mg
- Fat 8.74274713875 g
- Fiber 8.71808134487459 g
- Protein 4.186631931 g
- Saturated Fat 1.2767092846875 g
- Serving Size 1 1 Serving (257g)
- Sodium 3502.775828325 mg
- Sugar 25.1795041527504 g
- Trans Fat 0.5901635844 g
- Calories 213 calories
Cook the new potatoes in salted boiling water until very tender, then drain. Slice the avocado in half and remove the stone. Peel and slice it lengthways into thick slices or chunks (however you really like) and place in a bowl. Slice any large potatoes in half--this will expose their flesh to the olive oil and lemon juice. If they are small, leave them whole. Add to the bowl. Throw the cress in, then add a couple of good lugs (tablespoons) of olive oil and lemon juice, to taste. Season and toss. Serve on a big plate, scattered with any remaining cress.
