Potato, Avocado and Onion Salad

Ingredients

• Potato1 medium (180 g)
• Avocado1/4 count (60 g)
• Onion1/4 count (38 g)
• Sunflower Seeds1 tablespoon (10 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Wash, peel and cut the potato into wedges.

2. 2

   Step 2

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

3. 3

   Step 3

   Boil the potatoes for 8-10 minutes and remove before they are too soft. Stop cooking with cold water and drain well.

4. 4

   Step 4

   In the meantime, peel the avocado and slice it.

5. 5

   Step 5

   Cut the onion into thin strips and wash in salted water to reduce its bitterness.

6. 6

   Step 6

   Place the potatoes, avocado and onion in a bowl. Season with olive oil, lemon juice, salt and pepper. Sprinkle with toasted sunflower seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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