Salad of Boiled Potatoes, Avocado and Cress

4-6 servings


Ingredients:

680g scrubbed new waxy potatoes
1 large ripe avocado
3 bunches of cress, water or pepper, washed
Olive oil
1-2 lemons, juiced
Salt and freshly ground pepper


Method:

Cook the new potatoes in salted boiling water until very tender, then drain. Slice the avocado in half and remove the stone. Peel and slice it lengthways into thick slices or chunks and place in a bowl. Slice any large potatoes in half, this will expose their flesh to the olive oil and lemon juice. If they are small, leave them whole. Add to the bowl. Throw the cress in, then add a couple of tablespoons of olive oil and lemon juice, to taste. Season and toss. Serve on a big plate, scattered with any remaining cress.