Polpette Of Potato With Avocado, Red Onion, And Cucumber Salad

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Cookstr
Nutrition per serving    (USDA % daily values)
CAL
426
FAT
80%
CHOL
6%
SOD
7%

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Ingredients for 4 servings

1½ pounds russet potatoes , peeled and cut into large chunks

2 tablespoons plus ½ cup olive oil

1 large, ripe tomato , cut into bite-sized chunks

½ cup cider vinegar

1 large cucumber , peeled, halved, seeded, and cut on the diagonal into ¼-inch-thick crescents

2 avocados ; pitted, peeled, and cut into ½-inch dice

½ red onion

Salt and freshly ground pepper

½ teaspoon dried oregano

2 ounces fresh mozzarella cheese, cut into 4 equal pieces

½ small head iceberg lettuce , shredded

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