Ingredients

The following ingredients have 4 Servings
  • 300 g (10 oz) smoked salmon (See Note 1)
  • 1 cup (200 g) Perino Grape Tomatoes (See Note 2)
  • 400 g (14 oz) baby potatoes - approximately 8
  • 1 avocado
  • 2 cups rocket/arugula
  • 1 medium red onion
  • sea salt and freshly ground black pepper – to taste (See Note 4)
  • 1/2 cup whole egg mayonnaise
  • 1/2 cup fresh dill - finely chopped
  • 3 tbsp lemon juice - freshly squeezed (See Note 3)
  • sea salt and freshly ground black pepper – to taste (See Note 4)

Instruction

  • Boil the potatoes in salted water until tender - about 15 to 20 minutes. Drain well and allow to cool slightly.
  • Cut the potatoes into quarters.
  • In a small bowl, combine the mayonnaise, lemon juice and finely chopped fresh dill. Season to taste and set aside to allow the flavours to develop.
  • Cut your tomatoes in half.
  • Tear or cut your smoked salmon into strips.
  • Cut your onion in half, and finely slice into half-moons.
  • Slice the avocado in half, and carefully remove the stone. Peel the skin away from the avocado and cut it into small cubes.
  • When you’re ready to serve, assemble the salad and toss it with the dressing. Season to taste.