Thinly sliced apples, new season baby potatoes, crispy salty bacon, walnuts, raisins and a delicious avocado dressing. The perfect summer salad!

Serves 4
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients:

For the salad-
100g Walnuts – Toasted & chopped (we love Alison’s Pantry)
1 packet streaky bacon (we love Kiwi Bacon)
3 apples – cored and thinly sliced
12 new season baby potatoes – boiled then quartered (we love Wilcox Perlas)
A handful of Raisins (we love Alison’s Pantry)
A handful of chives (we love Superb Herb)

For the dressing-
2 Avocados ( we love NZ Avocado)
Extra Virgin Avocado Oil (we love Olivado)
100g Cashews (we love Alison’s Pantry)
1 Lemon – zest & juice
2 cloves Garlic
Salt & Pepper

Wine Match: Serve with a crispy bottle of Christmas Giesen Sauvignon Blanc

Method:

  1. Soak the cashews in boiling water for 30 minutes to soften. Drain.
  2. In a food processor, blitz the dressing ingredients until silky smooth. If it’s too thick, add some cold water for the right dressing consistency.  Set aside.
  3. Fry off the streaky bacon until crispy & golden in a non-stick fry pan.
  4. Place the cooked potatoes, sliced apple, raisins, bacon and walnuts in a large mixing bowl, and gently fold through the dressing. Transfer to a beautiful serving dish and top with chives.
  5. Devour!
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