Avocat en Salade

Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This salad is perfect served slightly warm, on its own or as a sophisticated accompaniment to a simple grilled chicken or fish dish.


  • 400 g purple potatoes, or small waxy variety
  • 2 bunch of chives
  • 1-2 red chillies
  • bunch of flat-leaf parsley
  • 2 tbsp fromage frais
  • 1 tbsp olive oil
  • juice of Β½ lemon
  • sea salt
  • freshly ground black pepper
  • 3 large ripe avocados


    Steam the potatoes for 20 minutes, then leave to cool for 10 minutes. Chop the chives, red chillies (with the seeds if you like it spicy) and the leaves from the parsley, and mix together in a bowl. Add the fromage frais, olive oil, lemon juice and seasoning and mix well.

    Just before serving, chop the potatoes and place in a serving bowl. Cut the avocados in half, remove the stones and scoop out the flesh with a large spoon. Chop the avocado flesh into pieces, add to the potatoes and mix. Add the dressing and serve.