Avocado, Roast Potato & Feta Salad

A tasty café style combination for lunch or as a dinner side

If you’re wanting something a bit more fancy than your usual plain potato salad,
try this perfect combination!

Avocados are a nutrient-dense fruit with almost 20 vitamins, nutrients, and phytonutrients! They are an excellent source of the healthy  monounsaturated and polyunsaturated fats and, avocados are cholesterol-free. Our bodies need fats, they help absorb vitamins A and E as well as other essential nutrients.


Avocados contain vitamins C and E which are powerful antioxidants. They are an excellent source of niacin (B3), folate (B9), and B6 all of which help the body convert food to energy. Avocados also have anti-inflammatory compounds called phenolics. Inflammation is linked to many serious health conditions.


Personally, I think avocado goes with everything! However a great introduction to those who are not convinced is this roast potato and avocado salad. The feta cheese gives this recipe a bit of a zhing and is a healthier option than salad dressing. But, if you’re not a fan of feta, try cottage cheese or ricotta in its place.


  • 500 gms potatoes – chopped
  • 2 cloves garlic – chopped
  • 2 Tbsp Olive oil
  • 1 Avocado –
  • 100 gms feta cheese – chopped
  • 1 tsp lemon juice
  • 1 cup baby spinach leaves


  1. Pre-heat oven to 200°C. 
  2. In a bowl toss potatoes and garlic in oil until coated. Transfer to oven pan and roast at 30-40 minutes or until cooked.
  3. Remove potatoes from oven and transfer to a large serving bowl.
  4. Chop avocado into small pieces. Add to the potatoes. Add chopped feta and sprinkle the lemon juice over the mixture.
  5. Add baby spinach leaves and toss gently to combine. Serve


  • There are lots of videos on YouTube on how to cut avocado – here’s a quick 30 second one https://www.youtube.com/watch?v=a6q78LRdHq0
  • For extra flavour add 2 rashers of cooked, chopped bacon.
  • For an even more nutrient packed feast, add some seeds (sesame, pumpkin or sunflower) or 2 boiled and quartered eggs.