I had to do this salad, even though cress must be one of the tackiest things in the world. For some reason I’m absolutely addicted to it and love it to bits. This is my favorite combination.
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 pound scrubbed new waxy potatoes
- 1 large ripe avocado
- 3 bunches of cress, water or pepper, washed
- Olive oil
- 1 to 2 lemons, juiced
- Salt and freshly ground pepper
Instructions
- 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 (however you really like) 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 good lugs (tablespoons) of olive oil and lemon juice, to taste. Season and toss. Serve on a big plate, scattered with any remaining cress. This is brilliant with chicken, fish or as a salad on its own, especially in the summer.;
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 199 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 539 mg |
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