Potato, Avocado and Rocket Salad

Written By Georgie Spurling

Serves: 3-4

Prep: 10 mins

Cook: 15 mins

VG

METHOD:

Prepare the potatoes by washing then halving before boiling in a pan of salted water until just soft (approx 15-20 minutes). Drain and leave to cool slightly.

Meanwhile, whisk together all the dressing ingredients (or shake in a lidded jar).

Peel, remove stones and roughly slice the avocados 

Put the potatoes in a serving bowl, add the rocket leaves and avocado then toss with the dressing.

Serve warm or cold 

INGREDIENTS:

  • 500g baby new potatoes

  • 1 bag rocket leaves (100g approx)

  • 2 avocados

    Dressing:

  • 2 tbs olive oil

  • 1 teaspoon dijon mustard

  • 1 lemon, squeezed

  • salt and pepper to taste

TIPS:

Add some diced cooked beetroot for even more flavour

Georgie Spurling
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