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Avocado salsa potato salad

Avocado salsa potato salad

https://www.coop.co.uk/recipes/avocado-salsa-potato-salad

Tick off 1 of your 5-a-day with a super easy summery salad.

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    18%
    1525kj 363kcal
  • Fat
    Med 18%
    13g
  • Saturates
    Low 9%
    1.8g
  • Sugar
    Low 7%
    6.3g
  • Salt
    Low 7%
    0.4g

% of adult’s reference intake | Carbohydrates per serving : 53g

Ingredients

  • 750g bag of Co-op British baby potatoes
  • 200g Co-op frozen British garden peas
  • 250g Co-op Asparagus, woody ends trimmed, cut into bite-size lengths
  • Handful flat leaf parsley
  • Handful Basil or mint
  • 1 medium, ripe avocado
  • 2 tbsp Co-op Extra virgin olive oil
  • Zest and juice of 1 unwaxed lemon
  • Pinch of salt and pepper

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Method

  1. Cut any large potatoes in half, place in a large pan and cover with boiling water, bring to the boil reduce to a gentle simmer and cook for 12-14 mins until tender when pierced with a sharp knife. Add the asparagus and peas, cook for a further 2 minutes, then immediately drain and cool.
  2. While the potatoes are cooking, place herbs, avocado flesh, olive oil, lemon zest and juice and season to taste into a small food processor (or use a jug and a stick blender). Blend until smooth adding up to 5 tbsp water to achieve and thick but spoonable sauce.
  3. Drain the potatoes and vegetables well, shaking off excess water. Dry the pan, returning the potatoes, vegetables then stir in the sauce to coat. Transfer to a serving bowl, or storage container if making ahead

TIP: Place the avocado stone on top before covering to help stop the avocado from discolouring. Remove before serving.

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