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.