Potato, cucumber and avocado salad

Name: Potato, cucumber and avocado salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
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

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by Fresh magazine

Oct 21, 2015

Ingredients (11)

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.