Avo Smash Dukkah Dressing on Potato and Radish Salad
600g baby red potatoes cut into 5mm slices
1 bunch asparagus trimmed halved length ways, cut in half
1 cup frozen peas
1 bunch red radish, trimmed quartered
2 green onions thinly sliced
60g baby spinach
½ avocado2 tablespoons lemon juice
2 tablespoons lemon juice
2 tbsp coriander
2 tbsp olive oil
¼ cup buttermilk
1 tbsp Tweed Real Foods Avo Smash Dukkah + 1 tsp extra
Avo Smash Dressing:
Preheat oven to 220/200 fan forced. Line a large baking tray with baking paper.
Slice potatoes thinly, arrange slices in a single layer on prepared tray. Drizzle with oil and season with Garlic Rosemary Rub.
Roast for 20-25 minutes or until golden and tender.
Set aside for 10 minutes to cool.
Place asparagus and peas in a heatproof bowl and cover with boiling water. Stand for 2-3 minutes or until bright green and tender. Drain, refresh with cold water, drain again.
Make Avo Smash Dressing. Place all ingredients in a food processor or similar and process until just combined.
Arrange potato, asparagus, peas, radish, onion and baby spinach on a serving board or platter. Drizzle with dressing and extra Dukkah for added crunch.
Serve! Perfect with crispy skinned salmon using either Avo Smash Dukkah or Louisiana BBQ on Salmon.