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Potato Avocado Bowl with Feta

Potato Avocado Bowl with Feta

Preparation time:
25 min
Difficulty level:

Nutritional values:

41 g
13 g
27 g


Cucumber (fresh)Cucumber (fresh)¼ (100 g)
Radish (fresh)Radish (fresh) 50 g
Arugula (fresh)Arugula (fresh) 20 g
Gherkin, pickleGherkin, pickle 70 g
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Marjoram (dried)Marjoram (dried) 1 Pinch(s)
Feta, sheep cheese, shepherd cheese (approx. 30% fat)Feta, sheep cheese, shepherd cheese (approx. 30% fat) 25 g
Sunflower seedsSunflower seeds 1 Tablespoon
Avocado (fresh)Avocado (fresh)½ (80 g)
Flaxseed oil, linseed oilFlaxseed oil, linseed oil ½ Teaspoon
Yogurt (3,5% fat, mild)Yogurt (3,5% fat, mild) 2 Teaspoon
Potatoes (firm boiled, fresh)Potatoes (firm boiled, fresh)2 ½ (200 g)


Step 1:
Peel the potatoes, wash and cook in boiling salted water for 15 minutes. Then drain, rinse with cold water and leave to drain.
Step 2:
In the meantime, wash the cucumber and radish and cut into thin slices. Wash the arugula and shake dry. Cut part of the gherkins in half lengthwise and slice, dice the rest. Cut the avocado in half, remove the pit, remove the flesh from the skin and cut into strips.
Step 3:
For the dip, wash the marjoram and shake dry. Finely chop the leaves. Mix the yogurt with oil, gherkin cubes, a little cucumber juice, marjoram, salt and pepper.
Step 4:
Crumble the feta. Slice the carrots and mix with cucumbers, radishes and arugula. Place in bowls and top with avocado. Sprinkle with feta as well as sunflower seeds and drizzle with the dip.

Macronutrient distribution:

The recipe Potato Avocado Bowl with Feta is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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