Lemon Potato Avocado Salad Recipes

Steps:

• Slice the potatoes into thick rounds and boil for about 10 mins until tender, then drain. Whisk the olive oil and lemon juice together in a large bowl with a little salt and pepper, then toss in the hot potatoes and leave to cool.
• Halve, stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.

Steps:

• In a saucepan, cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes.
• Drain potatoes and quarter.
• In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste.
• Pit and peel avocado and cut into 3/4-inch pieces.
• Add avocado to potato mixture, gently tossing to combine.

Steps:

• In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Drain potatoes in a colander and quarter. In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste. Pit and peel avocado and cut into 3/4-inch pieces. Add avocado to potato mixture, gently tossing to combine.

Steps:

• 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.;

Steps:

• Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

Steps:

• Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.
• Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.
• Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.
• Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.
• Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool to room temperature, 15 to 20 minutes.
• While potatoes cool, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Sprinkle avocados with lemon juice and toss to coat.
• Place cooled potatoes, bacon, green onions, and cilantro in a large bowl. Season with salt and pepper; toss.
• Mix mayonnaise, lemon juice, and cilantro together in a bowl to make the dressing. Add to potatoes and mix together. Fold in avocados.