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Potato and smoked salmon salad with creamy avocado dressing



Potato and smoked salmon salad with creamy avocado dressing

Delicate slices of smoked salmon combined with chunks of potato and crisp mixed salad greens, and drizzled with a deliciously creamy avocado dressing.

1 avocado—peeled and roughly chopped
1 clove garlic—minced
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1/3 cup water
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 lb (500 g) potatoes—peeled and cut into bite-size cubes
3 cups mixed salad leaves
7 oz (200g) sliced cold smoked salmon

¼ red onion—thinly sliced

BOIL the potatoes for 10 minutes then rinse under cold water and drain thoroughly. PLACE the dressing ingredients in a blender and process until smooth and pourable (start with 1/3 cup water and add more water if needed to reach a pourable consistency). ARRANGE the salad leaves on the bottom of a large serving plate, top with the cooked potatoes, sliced smoked salmon and red onion. DRIZZLE the avocado dressing over the salad.

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