Potato and smoked salmon salad with
creamy avocado dressing
Serves 4
Delicate slices of smoked salmon
combined with chunks of potato and crisp mixed salad greens, and
drizzled with a deliciously creamy avocado dressing.
1 lb (450g) potatoes — peeled and
cut into bite-size cubes
1 avocado — peeled and roughly chopped
1 clove garlic — minced
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
⅓ cup water
1 teaspoon salt
¼ teaspoon freshly ground black pepper
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 avocado,
garlic, olive oil, lemon juice, water, salt and pepper in a blender
and process until smooth and pourable (start with ⅓ 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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