Nutty avocado and potato salad

    20 min

    A wholesome, healthy salad that is quick and easy to prepare and delish to eat. Enjoy the contrasts between the hot, soft new potatoes and the cold crunchy salad.


    Lancashire, England, UK
    1 person made this

    Serves: 2 

    • 340g (12oz) new potatoes - my favourites are 'Anya' from Sainsbury's
    • 1 handful pinenuts
    • 2 handfuls rocket
    • 2 handfuls watercress
    • 12 plum tomatoes, sliced lengthways
    • 4 or 5 spring onions, chopped
    • 1 avocado - peeled, stoned and chopped
    • 5 or 6 basil leaves, chopped to garnish
    • salt and pepper to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Put new potatoes in a saucepan, add water to cover and simmer for 10 minutes, or until tender.
    2. Whilst the potatoes are cooking, lightly toast the pinenuts on a baking tray under a hot grill. Only takes 2-3 minutes. Be careful not to burn.
    3. Put the rocket, watercress, tomatoes and spring onions into a bowl and mix around.
    4. Add the chopped avocado.
    5. Once the potatoes are cooked, drain, and add to the bowl.
    6. Sprinkle the toasted pinenuts on top of the other ingredients and garnish with the chopped basil leaves.
    7. Add salt and pepper according to taste and eat whilst the potatoes are still hot.


    To add a bit more variety you could always grate some Parmesan or pecorino cheese on top, or add prawns or smoked mackerel for a non-vegetarian meal. I personally don't like dressings but you can always add your own favourite.

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