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Ingredientes
- 1Â 1/2 lb scrubbed new waxy potato
- Â Â bunches (3) of cress, water or possibly pepper, washed
- 1 lrg ripe avocado
- Â Â extra virgin olive oil
- 2 x lemon, juiced
- Â Â salt, and, freshly grnd black pepper
Direcciones
- Cook the new potatoes in salted boiling water till very tender, then drain.
- Slice the avocado in half and remove the stone.
- Peel and slice it lengthways into thick slices or possibly chunks (however you really like) and place in a bowl.
- Slice any large potatoes in half-this will expose their flesh to the extra virgin olive oil and lemon juice.
- If they are small, leave them whole. Add in to the bowl.
- Throw the cress in, then add in a couple of good lugs (Tbsp.) of extra virgin olive oil and lemon juice, to taste.
- Season and toss.
- Serve on a big plate, scattered with any remaining cress.
- This is brilliant with chicken, fish or possibly as a salad on its own, especially in the summer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 164 | |
| Calories from Fat 35 | 21% |
| Total Fat 3.95g | 5% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 916mg | 26% |
| Total Carbs 30.61g | 8% |
| Dietary Fiber 5.0g | 17% |
| Sugars 2.25g | 2% |
| Protein 3.88g | 6% |
