Ingredients
Method
1.In a saucepan, boil the potatoes in salted water until cooked, but not overcooked. Drain well, add the butter and give the pot a good shake.
2.Slice the avocados and zest the lemon, then add them to the potatoes. Finally, add the chopped mint, season with salt and pepper, and serve in a warmed bowl or an individual plate with a lemon cheek. It goes beautifully with salmon, but a lamb chop is nice also.
Avocados are loaded with healthy fats, fibre and important nutrients. For a vegetarian luncheon, this salad can be served with a crispy green salad.
Note