Name: Roast Potato and Salmon Salad
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 small red onion, thinly sliced into rings; 1⁄3 cup red wine vinegar; 1 tblsp caster sugar; 1 baby cos, trimmed, torn; 3 cups shredded red cabbage (250g); 2 carrots, peeled, coarsely shredded; 200g punnet medley tomatoes, halved; 1⁄2 cup pimento stuffed olives, halved crossways; 1⁄2 x 230g bag white corn tortilla strips, broken into pieces; 2 avocados, chopped; DRESSING; 1⁄2 cup olive oil; 1 cup fresh coriander leaves; Salt and pepper, to taste

Onions and dressing can be made up to 4 hours ahead. Store covered in the fridge. You will need half a small red cabbage for this recipe.

Ingredients

1 small red onion, thinly sliced into rings

1⁄3 cup red wine vinegar

1 tblsp caster sugar

1 baby cos, trimmed, torn

3 cups shredded red cabbage (250g)

2 carrots, peeled, coarsely shredded

200g punnet medley tomatoes, halved

1⁄2 cup pimento stuffed olives, halved crossways

1⁄2 x 230g bag white corn tortilla strips, broken into pieces

2 avocados, chopped

DRESSING

1⁄2 cup olive oil

1 cup fresh coriander leaves

Salt and pepper, to taste

Method

Combine onion, vinegar and sugar in a bowl. Cover. Stand for 10 minutes. Strain onions over a jug, reserving liquid.

To make dressing, combine oil and coriander in a blender. Add reserved onion liquid. Blend until smooth. Season with salt and pepper.

Combine lettuce, cabbage, carrots, tomatoes, olives, tortilla strips and onions in a large serving bowl. Pour over half the dressing. Toss to combine. Top with avocados.

Serve salad with remaining dressing.

Kim Meredith

Kate Nichols

Ingredients

Method

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