Warm potato and avocado salad with salmon
This salad is a deliciously flavoursome childhood recipe of Nici Wickes' mum's, which is fabulous in its simplicity. The avocado is warmed by the potatoes just enough to bring up its flavour and creaminess.
- 30 mins preparation
- Serves 4
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Ingredients
- 8-12 small potatoes
- Salt
- Knob of butter, about the size of a small plum
- 2 avocados
- Zest of 1 lemon
- 1 tbsp mint, finely chopped
- Pepper
- 4 pieces of salmon, to serve (optional)
- Lemon cheeks, to serve
Method
- 1In a saucepan, boil the potatoes in salted water until cooked, but not overcooked. Drain well, add the butter and give the pot a good shake.
- 2Slice the avocados and zest the lemon, then add them to the potatoes. Finally, add the chopped mint, season with salt and pepper, and serve in a warmed bowl or an individual plate with a lemon cheek. It goes beautifully with salmon, but a lamb chop is nice also.
Notes
Avocados are loaded with healthy fats, fibre and important nutrients. For a vegetarian luncheon, this salad can be served with a crispy green salad.
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