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

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

Salad:

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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