POTATO, CUCUMBER AND AVOCADO SALAD


INGREDIENTS

  • 1kg baby potatoes
  • ¼ cup dill sprigs, roughly chopped
  • 2 tbs apple cider vinegar
  • 1 tbs Dijonnaise
  • 3 tsp honey
  • ½ cup olive oil
  • 1 large cucumber, halved, seeded, diagonally sliced
  • 1 large avocado, destoned, sliced
  • 100g bag baby spinach
  • 4 spring onions, sliced
  • Mint leaves, to serve
  • METHOD


  1. Place potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Simmer for 8 minutes or until just tender. Drain.
  2. Meanwhile, combine dill, vinegar, mustard and honey with half the oil in a food processor until smooth.
  3. Heat a chargrill pan over high heat. Thickly slice potatoes and combine in a bowl with remaining oil. Season. Cook potato on chargrill for 2 minutes each side or until golden.
  4. Combine potato, cucumber, avocado, spinach and onion on a platter. Drizzle dressing over and garnish with mint leaves to serve.


Recipe source: delicious