Potato-Tomato-Avocado Tango

1. 1

   In a small saucepan (butter warmer is the right kind of size), heat the olive oil until hot. Add minced garlic, a good squeeze of fresh lemon juice and remove from heat. Sprinkle with salt.

2. 2

   When warm, pour over the chilled potato cubes and toss. Add the chopped basil, tomato cubes, shallot, sprinkle with salt and freshly ground pepper and toss gently.

3. 3

   When you're ready to serve, gently fold in the cubed avocado to the potato-tomato mixture. Pack salad gently into 2 ramekins and invert over dinner plate. Add extra salt, pepper and/or lemon juice if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.