Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 4 medium potato (s), cooked
- 1 avocado (s), ripe
- 250 g cocktail tomatoes
- 100 g rocket
- 70 ml orange juice
- 75 ml vegetable stock, made from 1 teaspoon instant powder
- 2 tablespoon olive oil
- 5 tablespoon balsamic vinegar
- salt and pepper
- sugar
- 30 g walnuts, chopped, or Brazil nuts, pecans etc.
Print Recipe
Pin Recipe Instructions
- It is best to cut the potatoes into 1/2 cm thick slices while still warm (bite-sized). Cut the avocado into 1 cm cubes. Halve cocktail tomatoes.
- Make a brew from the orange juice, broth, vinegar, oil, salt, pepper and sugar and pour over the ingredients. Mix everything well and let it steep for at least an hour and let the potatoes cool down.
- Before serving, season again to taste, mix in the rocket and sprinkle with chopped nuts.
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