Potato, Cucumber and Avocado Salad

Ingredients

• Potato1 medium (180 g)
• Cucumber1 cup (120 g)
• Avocado1/2 count (120 g)
• Low-Calorie Mayonnaise1 tablespoon (14 g)
• Nonfat Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)

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

   Meanwhile, slice the cucumber.

5. 5

   Step 5

   Separately, peel the avocado and slice it.

6. 6

   Step 6

   For the dressing, mix mayonnaise, yogurt, lemon juice and salt. If desired, add a little mustard.

7. 7

   Step 7

   In a bowl place the potato and cucumber and then mix well with the dressing. Serve with avocado slices.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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