Grilled Zucchini, Avocado & Potato Salad
30 min
Vegan
78523
For 2 Portions
275 g
fingerling potato
3
zucchini
2 tbsp
garden cress
1
avocado
1/2
lemon
2 tbsp
olive oil
1 tbsp
sweet mustard
pepper
salt
1. All set?
2. Slice potatoes into pieces about 0.5” thick.
3. Bring pot of water to a boil, add salt, and cook potatoes for approx. 10 min, until tender. Then drain and steam dry.