Potato and Avocado Salad

Ingredients

• Potato1 medium (180 g)
• Avocado1/2 count (120 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Wash, peel and cut the potato into pieces.

2. 2

   Step 2

   Boil water with a little salt and add the potato once boiling.

3. 3

   Step 3

   Cook the potatoes for about 10-12 minutes and remove before they are too soft. Stop cooking with cold water and drain well.

4. 4

   Step 4

   Separately, peel the avocado and slice it.

5. 5

   Step 5

   Make the dressing by mixing olive oil, lemon juice and salt and pepper to taste.

6. 6

   Step 6

   In a bowl place the potatoes, avocado and, if desired, the green leaves of your choice. Mix well with the dressing and serve cold.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Potato and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.