Avocado Salsa with Jacket Potatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 8 potatoes, waxy, depending on your appetite
- Salt water
- 2 avocado (s), ripe
- 1 lemon (s), juice it
- 1 shallot (s)
- 0.5 ½ chilli pepper (s), green or some cayenne pepper
- 1 tomato (s), ripe
- 2 sprigs coriander green
- some parsley, plain or some chives
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in salted water. Depending on the type of potato, the skin can stay on the potatoes.
- Peel the avocados and mash them with a fork. Cut the shallot and the tomato into fine cubes. Also cut the chilli and herbs into small pieces. Then mix everything together and season with salt, pepper and the juice of a lemon (or less, to taste). Serve as a dip with the potatoes.
- A very tasty alkaline alternative to the quark dip! The avocado salsa also tastes great as a spread.
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