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.

By Nici Wickes
  • 30 mins preparation
  • Serves 4
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  • 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


  • 1
    In 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.
  • 2
    Slice 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.


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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