• 450g kipfler potatoes
  • sea salt & freshly ground black pepper
  • 1 clove garlic, crushed
  • drizzle of extra virgin olive oil
  • 1 pink or yellow grapefruit
  • 1 ripe avocado
  • 2 handfuls frisée lettuce or rocket, washed



Scrub the potatoes with a vegetable brush and halve them lengthwise. Sprinkle with a little salt and steam until just tender. Remove from the steamer and toss in a bowl with pepper, garlic and oil. Set aside.

Remove the skin from the grapefruit including the white pith. Cut between the membranes of the fruit with a sharp knife to remove its segments. Squeeze the remaining part of the fruit into juice with your hand and set aside. Peel and quarter the avocado then cut into chunks.

Assemble the salad by layering potato, lettuce or rocket, avocado and grapefruit segments on one large or four small plates. Mix 2 tsp of the grapefruit juice with 2 tsp extra virgin olive oil and a little seasoning. Drizzle over the salad and serve with bread. Serves 4.

Ever considered growing potatoes in your own garden to use in your cooking? Discover the basics when it comes to growing potatoes.



By: The WellBeing Team

Check out this great recipe for a delicious and filling Citrus, Avocado & Potato Salad!


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Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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