Tomatoes, cucumber and avocado potato salad

This salad is delicious made with new potatoes.

Tomatoes, cucumber and avocado potato salad


Serves 5

6 medium boiling or new potatoes, washed and cooked
½ telegraph cucumber, sliced
4 tomatoes, sliced into wedges
1 avocado, halved, stone removed, peeled and sliced
1 tsp caraway seeds

1 onion, peeled and finely chopped
1 clove garlic, peeled and finely sliced
2 Tbsp sugar
2 Tbsp vinegar
2 Tbsp lite olive oil
2 Tbsp water


Slice potatoes into chunks.
Place potatoes, cucumber, tomatoes and avocado in a serving bowl.
Make the dressing by blending the onion, garlic, sugar, vinegar, oil and water together.
Pour the dressing over the vegetables and mix well.
Sprinkle caraway seeds over the salad and serve.

To boil potatoes:
Scrub or peel potatoes as required. Slice in half or into even-sized pieces.
Place in a heavy-based saucepan and cover with cold water. Place a lid on the saucepan.
Bring to the boil, reduce heat and simmer for 10-15 minutes or until tender when tested with the point of a knife. Drain.
The time of cooking will depend on the size of the pieces of potato.

Nutrition Information Panel

Per Serving [5 Serves]
Energy 1100kj
Protein 4.5g
Total fat 12.9g
- saturated fat 2.1g
Carbohydrates 31.0g
- sugars 12.6g
Fibre 5.9g
Sodium 38mg

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