Potato, Snow Pea & Avocado Salad (with optional bacon)
Cooking Time 30 minutes
500g white potato
1 avocado, sliced into 12 wedges
150g diced bacon (optional)
1/2 container of snow peas sprouts
10-15 snow peas, tops removed and sliced thinly
CREAMY CITRUS DRESSING
1/2 juice of lemon and zest
1/2 cup natural Greek yoghurt
1/2 cup mayonnaise
1 clove garlic
1/4 cup olive oil
1 tsp honey
Season with salt & pepper
PERFECT WITH White Potatoes
ALSO GREAT WITH Red Potatoes
Place the potatoes whole into a pot of salted boiling water and cook until fork tender. Set aside to cool enough to handle.
Meanwhile, if using bacon, place your bacon into a lightly oiled pan over medium-low heat and cook, tossing occasionally, until crisp. Set aside on paper towel to drain extra fat away.
Prepare your dressing by blending all ingredients together in a blender (or with a stick blender, or crush the garlic then whisk with other ingredients)
Place half the dressing in the base of a bowl.
Slice your potatoes into fat rounds, 3cm wide, place into the bowl and toss to coat.
To put together your salad simply place half the potatoes on a platter, dot with avocado, snow peas, bundles of sprouts and bacon if using, then drizzle with dressing. Repeat with the second half of the ingredients.
TIP: Leave out the bacon to make this salad vegetarian