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POTATO SALAD WITH AVOCADO DRESSING
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SALAD INGREDIENTS

- Eight small potatoes, quartered

- Two eggs

- 50g green beans

- 50g sweet corn

- 500g chicken livers

- 30ml oil

- Salt and chicken spice

- Parsley

AVOCADO DRESSING INGREDIENTS

- One clove garlic

- One avocado, sliced

- 30ml lemon juice

- 125ml olive oil

- Two teaspoons mustard

- Salt and pepper to taste

SALAD PREPARATION

  • In a small pot, boil potatoes until soft.
  • In another pot, boil beans and corn together for five minutes. Drain water. Season with salt.
  • Boil eggs for eight minutes. Cool with water, peel and quarter them.
  • In pre-heated pan, add oil and fry chicken livers. Add chicken spice after five minutes. Keep frying until livers are brown, then remove from heat.
  • Once ingredients are cooked, mix them together in medium bowl.

AVOCADO DRESSING PREPARATION

  • In blender, add peeled clove of garlic, avocado, lemon juice, mustard, olive oil, salt and pepper, then blend until smooth, then pour on salad.
  • Add some eggs and chicken livers on top.
  • Garnish with parsley.

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