Potato & avocado salad

10-30 minutes 4 servings 400 kcal or less almond almonds avocado avocado salad avocados mains mustard new potato new potatoes potato salad quick seasonal side salad summer side salad

N/A

Source

Ingredients

500g new potatoes

1 tbsp olive oil

squeeze of lemon juice

2 avocados

handful of toasted almonds

2 tubs mustard cress

Method

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.

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.