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Ingredientes
- 2 x ripe avocados
- 2 x pink fleshed grapefruit
- 225 gm potatoes
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. lemon luice
- 1/2 tsp strong english mustard pwdr few drops soy sauce few drops worcestershire sauce
- 1 clv garlic crushed
- 1/2 Tbsp. mayonnaise
- 1 x salt and freshly milled black pepper
Direcciones
- Boil the potatoes in their skins in salted water then drain and peel when they are cold sufficient to handle (if you are using new potatoes leave the skins on).
- Cut the potatoes into 1cm dice.
- Peel and stone the avocados and chop the flesh then remove the pith from the grapefruit segments.
- These can then be cut into halves.
- Now make the dressing by combining all the ingredients together in a screw top jar; shake it to amalgamate them.
- Now toss the grapefruit avocado and potato in the dressing to get everything nicely coated and set aside covered in a cold place for about 3 hrs to allow the flavours to develop before serving.
- Serves 4 as a starter
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 217 | |
| Calories from Fat 164 | 76% |
| Total Fat 18.34g | 23% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 513mg | 15% |
| Total Carbs 13.54g | 4% |
| Dietary Fiber 5.6g | 19% |
| Sugars 0.82g | 1% |
| Protein 2.36g | 4% |
