Avocado and Potato Salad

Avocado’s are a tasty addition to a summer salad. Although high in fat and calories they are also rich in nutrients and fibre as well as being linked to the reduction in heart disease risk in recent research. Winner.

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Healthy fat sources are also important in a vegan diet.

This salad uses a base of cooked potatoes and really simple seasoning to provide bulk but not take away from flavour.

Start by chopping new potatoes into cubes and cook in a pan of boiling water for approximately 12 minutes.  Drain and leave to cool. Chop an avocado into quarters and add to chopped lettuce, cucumber and spinach. The spinach will provide extra iron, calcium and folic acid. Perfect to help keep coeliac teeth and bones healthy.

Mix the cooled potatoes, avocado and salad. I garnish with a simple seasoning of olive oil, salt and black pepper. Allowing the natural salad flavours to shine.

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