Ingredients Jump to Instructions ↓

  1. 2 cooked and cooled large baked potato

  2. 15 cherry tomatoes

  3. cup finely chopped red onion

  4. Vinaigrette dressing

  5. 1 ripe avocado

  6. Salt and pepper to taste

  7. Remove skin and thinly slice cooked potatoes. Add cherry tomatoes, onion and vinaigrette dressing and toss salad until coated with dressing. Chill salad before tasting then add salt and pepper as needed. Peel and cut avocado in half lengthwise just before serving. Remove avocado pit, remove peel and slice avocado flesh. Place avocado slices on top of salad before serving.


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