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Potato and avocado salad

Recipe from: 10/4/2007 12:00:00 AM

Ingredients 8
Servings 5
Time 15


  • 500
    baby potatoes, peeled
  • 15
    fresh lemon juice
  • 15
    olive oil
  • salt and freshly ground black pepper
  • 2
    avocados, diced
  • 40
    toasted almonds
  • 50
    fresh sprouts
  • fresh parsley to garnish


Cut the potatoes into thick slices and boil for about 10 minutes or until soft. Then drain. In a large bowl whisk together the lemon juice and olive oil and season with salt and pepper. Add the warm potatoes, mix with the dressing and leave to cool. Gently mix in the avocados, almonds and sprouts just before serving and garnish with fresh parsley.


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