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Receta Salad Of Boiled Potatoes, Avocado And Cress
by Global Cookbook

Salad Of Boiled Potatoes, Avocado And Cress
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Ingredientes

  • 1 1/2 lb scrubbed new waxy potato
  •     bunches (3) of cress, water or possibly pepper, washed
  • 1 lrg ripe avocado
  •     extra virgin olive oil
  • 2 x lemon, juiced
  •     salt, and, freshly grnd black pepper

Direcciones

  1. Cook the new potatoes in salted boiling water till very tender, then drain.
  2. Slice the avocado in half and remove the stone.
  3. Peel and slice it lengthways into thick slices or possibly chunks (however you really like) and place in a bowl.
  4. Slice any large potatoes in half-this will expose their flesh to the extra virgin olive oil and lemon juice.
  5. If they are small, leave them whole. Add in to the bowl.
  6. Throw the cress in, then add in a couple of good lugs (Tbsp.) of extra virgin olive oil and lemon juice, to taste.
  7. Season and toss.
  8. Serve on a big plate, scattered with any remaining cress.
  9. This is brilliant with chicken, fish or possibly as a salad on its own, especially in the summer.