🥗 Fresh Potato and Avocado Salad with Grapefruit

Name: Fresh Potato and Avocado Salad with Grapefruit
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g firm-cooking potatoes; salt; 1 grapefruit; 50 g onions (1 onion); 4 tbsp rapeseed oil; 300 ml classic vegetable broth; 4 tbsp white wine vinegar; 2 tbsp sweet mustard; pepper; 200 g avocado (1 avocado); 4 sprigs dill; 0.5 bunch chives; 200 g North Sea shrimp (peeled)

332 kcal · 30 min · 4 servings

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Ingredients

800 g firm-cooking potatoes
salt
1 grapefruit
50 g onions (1 onion)
4 tbsp rapeseed oil
300 ml classic vegetable broth
4 tbsp white wine vinegar
2 tbsp sweet mustard
pepper
200 g avocado (1 avocado)
4 sprigs dill
0.5 bunch chives
200 g North Sea shrimp (peeled)

Instructions

1. Wash the potatoes thoroughly under running water.
2. Place the unpeeled potatoes in a pot of boiling salted water.
3. Cook the potatoes for about 20 minutes until tender.
4. Peel the grapefruit thickly, removing the white bitter pith as well.
5. Carefully cut out the grapefruit segments between the membranes.
6. Place the segments in a large bowl, catching the juice as it flows out.
7. Remove one tablespoon of the grapefruit juice and set it aside in a cup.
8. Peel the onion and dice it finely.
9. Heat one tablespoon of rapeseed oil in a large non-stick pan.
10. Sauté the onion cubes until translucent and soft.
11. Pour vegetable broth into the pan and bring the mixture to a boil.
12. Season the broth with vinegar, mustard, salt, and pepper.
13. Drain the cooked potatoes and rinse them thoroughly under cold water.
14. Peel the cooled potatoes.
15. Slice the potatoes into rounds about half a centimeter thick.
16. Add the potato slices to the bowl with the grapefruit segments.
17. Gently stir the warm vinegar broth into the potatoes and grapefruit.
18. Let the salad marinate for at least one hour to allow the flavors to develop.
19. Halve the avocado and remove the pit.
20. Peel the avocado and dice the flesh into fine cubes.
21. Drizzle the diced avocado with the reserved grapefruit juice.
22. This step prevents the avocado from turning brown.
23. Wash the dill and chives and shake them dry.
24. Pluck the fine dill tips and chop them finely.
25. Cut the chives into fine rings.
26. Gently mix the remaining oil, chives, dill, and avocado into the salad.
27. Finally, season the salad to taste with salt and pepper.
28. Top the finished salad with the crab meat.
29. Serve the salad immediately.

Nutrition per serving

kcal: 332
Protein: 14 g · Fett/Fat: 16 g · Carbs: 30 g