- 3 potatoes
- 2 ripe avocados
- 2 ripe tomatoes
- 1 onion
- 2 bunches of watercress
- Extra virgin olive oil
- Fresh cilantro leaves
Put the potatoes to cook in a pan with water. After 20 minutes, remove the potatoes. Cut them into slices.
Peel the tomatoes, remove the seeds, cut them into cubes and place them in a bowl. Finely chop the onion and coriander finely and add them to the bowl. Pour oil and vinegar, season and mix a little. Leave to macerate for 15 minutes.
Wash and cut the watercress, removing the thickest stems, if any. Peel and cut the avocados into thin slices.
You can serve it in a family portion (to your liking) or in an individual portion. In this case, take a ring, fill it with potato slices, put a layer of the tomato and spring onion mixture on top (drained), and finish with the avocado slices. Place some watercress around the ring, season them and sprinkle everything with the tomato vinaigrette.