A Twist on the kiwi classic “Potato Salad” is easy, tasty and looks amazing served anytime of the day all summer long.
750g baby potatoes
2 medium BayFarms Avocados
50g toasted pinenuts
50g grated parmesan
60g baby leaf spinach
2 cloves fresh garlic
1 Lemon, Zest & juice
4 Tablespoons of extra virgin olive oil
Handful fresh herbs – Basil, parsley, chives
Salt and pepper to taste
Place potatoes in a pot, cover with cold water. Season with salt and bring to boil over high heat. Cook until tender to the tip of a knife, usually 10 – 15min. drain and let cool for 20min.
Place all Pesto ingredients into kitchen whiz, mix on a low speed for 30 seconds or until blended.
Pour dressing over top of Potatoes , gently mix and top with Pomegranate Arils (dried cranberries are a great alternative), Parmesan and pine nuts
For another great recipe, try our Avocado Feta Whip