Creamy Pesto Potato & Salmon Salad
400g baby potatoes
100g snow peas (or ½ C frozen peas)
2 bunches asparagus, trimmed
2 T basil pesto
60ml (¼ C) plain, unsweetened yoghurt
300g hot smoked salmon, flaked
½ C roasted macadamias (or other roasted nuts)
50g baby rocket
- Cook the potatoes in a pot of salted boiling water for 15-20 minutes.
- Halve snow peas and asparagus lengthways. Place into the pot of potatoes for the last 2 minutes of cooking. Drain.
- To make dressing, whisk together pesto and yoghurt in a jug and season. Flake salmon, chop macadamias and halve potatoes.
- Divide potatoes, snow peas and asparagus among serving plates then top with salmon and rocket. Drizzle over the dressing and sprinkle with macadamias. Season and serve.
Recipe adapted from taste.com.au
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