Waldorf Salad with an Avo Twist
Thinly sliced apples, new season baby potatoes, crispy salty bacon, walnuts, raisins and a delicious avocado dressing. The perfect summer salad!
Ingredients
For the salad
- 100 g Alison's Pantry Walnuts Toasted & chopped
- 1 packet Kiwi Bacon streaky bacon
- 3 apples cored and thinly sliced
- 12 Wilcox Perlas baby potatoes boiled then quartered
- Alison’s Pantry raisins
- Superb Herb Chives
For the dressing
- 2 NZ avocado
- Olivado Extra Virgin Avocado Oil
- 100 g Alison's Pantry natural cashews
- 1 Lemon juice & zest
- 2 cloves garlic
- Salt & pepper
Wine Match
- Serve with a crispy bottle of Sauvignon Blanc
Instructions
- Soak the cashews in boiling water for 30 minutes to soften. Drain.
- 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.
- Fry off the streaky bacon until crispy & golden in a non-stick fry pan.
- 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.
- Devour!
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