A few years ago, James and I took a (frugal) vacation to York, England. We had a very enjoyable lunch in an elegant tea room, located on a busy street corner. I ordered a salad similar to this one, and we spent a lovely hour talking, watching the street through the tall windows, and soaking up the atmosphere.
When our vacation was over, and we returned home, I tried to recreate the salad from the tea room. It has become one of our favorite fresh and frugal meals. We had this avocado salad for lunch today. It was delicious and cost about $1.40 per person. The only thing missing was the beautiful tea room and a fabulous cup of English Breakfast Tea. Enjoy!
Avocado Salad with Roasted Potatoes
This fresh and hearty salad has a great blend of flavors and textures.
- 1 cucumber, peeled, sliced, and halved
- 1 avocado, diced
- 1 stalk of celery, peeled and sliced
- 2 potatoes (I used russet), peeled and diced
- Lettuce (either romaine or a spring mix)
- Olive oil, 1 tablespoon + more for drizzling
- Balsamic vinegar, to taste
- Kosher salt, to taste
- Pepper, to taste
- Parmesan cheese, if desired
- Preheat oven to 425 degrees Fahrenheit
- Peel and dice potatoes. Mix in a bowl with 1 tablespoon olive oil.
- Line a baking sheet with parchment paper and spread potatoes on baking sheet. Season with kosher salt and pepper, to taste.
- Bake potatoes for 25-30 minutes in oven. Check halfway through and flip. Season with more salt and pepper, to taste.
- Peel the celery (I do this to remove some of the strings) and cut up the avocado.
- Mix lettuce, cucumber, celery and avocado together. Dress with olive oil and a little bit of balsamic vinegar. Top with roasted potatoes and Parmesan cheese, if desired.