Autumn salad

Salad was never a big deal when I lived in Kerala. It was just a part of the lunch or dinner that I never paid much attention to. It was usually an onion,tomato cucumber salad or a cabbage salad. That was all the salads I knew back then. Things really did take a turn when I came here. Although I am still not salad obsessed, I do try to learn new salads and dressings. One of the food culture shocks in moving from India to US was seeing people eat leaves raw- raw spinach? I don’t know about you, but for me spinach was always had cooked. Oranges and apples in a salad with veggies? Although by now I have come to accept these food traditions, they completely blew me away at first.

This salad was really refreshing and the warm potatoes make it perfect for fall.

Recipe source: The Naked Chef, Page 71.

Ingredients and method:
Red skinned potatoes or new potatoes 5-6, wash well.
Avocado – 1 ripe
Sprouts- 1 handful ( I used broccoli sprouts)
Olive oil
Juice of 1 lemon
Salt and freshly ground black pepper

Cook the potatoes in boiling water. Add salt to the water. When tender,drain the water.
Slice the avocado into thick slices.
If potatoes are small,leave whole. You can cut the larger ones into halves.
Put all the above in a bowl, splash the olive oil,lemon juice. Add salt and pepper.
Enjoy warm for fall.

Jamie recommends it with chicken or fish.