When I studied abroad in London during my junior year of college, I made this Jamie Oliver salad…a lot. More nights than not, actually. It’s cheap, it’s satisfying, and it combines three things that I really, really love: potatoes, avocado, and lemon juice.


Cut up peeled potatoes (new potatoes are best, but you can use any kind you like, really) into chunks and boil in salted water until tender.

Cut up an avocado as you like – slices or chunks are both fine.

Toss the potato and avocado in a large bowl with a couple large handfuls of cress.

Dress with a couple of glugs of olive oil, the juice from an entire lemon (less if you don’t like it too lemon-y), salt, and pepper, if desired.

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