Avocado slices with tomato-potato vinaigrette

Name: Avocado slices with tomato-potato vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Potato (approx. 100 g); 1 Egg; 1 small onion; 5 cherry tomatoes; 7-10 Tbsp Parsley; 1 TEASPOON Capers; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Sunflower oil; 1 ripe avocado; 7-10 Tbsp Lemon wedges and balm

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Potato (approx. 100 g)
1 Egg
1 small onion
5 cherry tomatoes
7-10 Tbsp Parsley
1 TEASPOON Capers
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Sunflower oil
1 ripe avocado
7-10 Tbsp Lemon wedges and balm

Directions

1
Preparation Peel potato,
2
wash, cut into small cubes and cook in boiling salted water for about 15 minutes. Boil egg in boiling water for 10 minutes until hard, quench, peel and cut into small cubes. Peel and finely dice the onion. Wash, clean and quarter the tomatoes. Wash parsley, dab dry and chop.
3
Chop capers coarsely. Mix vinegar, salt, pepper and sugar. Whip the oil into the mixture. Mix potato, tomato, onion and egg cubes, capers and parsley with the vinaigrette. Halve the avocado and remove the core. Peel the flesh, cut into thin slices and arrange on a plate. Add a little vinaigrette. Garnish with lemon wedges and lemon balm. Add the rest of the vinaigrette separately.
4
Halve the avocado and remove the core. Peel the flesh, cut into thin slices and arrange on a plate. Add a little vinaigrette. Garnish with lemon wedges and lemon balm. Add the rest of the vinaigrette separately. Delicious with baguette