Potato-avocado salad a la Jette
SidesCook time: 0 min.
Servings: 3 person(s)
Servings: 3 person(s)
Ingredients for Potato-avocado salad a la Jette
| Pepper | ||
| Salt | ||
| 0.5 | dl | Lemon juice |
| 0.5 | can | Corn |
| 1 | bundle | Dill |
| 2 | Avocado | |
| 2 | Handfuls of spinach leaves | |
| 3/4 | dl | Italian dressing |
| 4 | Thick slices of cucumber | |
| 8 | Boiled potatoes |
Instructions for Potato-avocado salad a la Jette
To prepare the Potato-avocado salad a la Jette recipe, please follow these instructions:
Remove the stone and shell from the avocado and cut it into the tern. Lay the terns in a plate and pour them over lemon. Season with salt and pepper.
Cut the dill into small pieces and cut the cucumber in small tern. Pour the water from the maize.
Mix it all in a bowl and leave for 1-3 hours in the refrigerator. Remove from the fridge for half an hour before eating.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328