Summary

Ingredients

• 20 small potatoes
• 1 bunch rocket
• 3 avocado (s)
• 400 g cottae cheese
• 150 g cheese, Gouda
• 1 handful walnuts
• 1 bowl cress
• 8 tablespoon olive oil
• 1 lemon (s)
• 3 cloves garlic
• Seasoned Salt
• pepper

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Instructions

1. Wash, brush and cook the potatoes with the skin on.
2. Peel, core and cut the avocados into pieces. Wash and clean the rocket and cut into small pieces if necessary. Cut the Gouda into small cubes.
3. Cut the cooked potatoes with the skin into thin slices.
4. Mix with the avocado pieces, the cottage cheese, the Gouda cubes and the rocket.
5. Add the oil, juice of the squeezed lemon, squeezed garlic, cress and pepper and salt and mix everything together well.
6. Crush the walnuts and sprinkle them over the salad.
7. It is best to let it steep a little - 30 minutes or more.