Potato, avocado and blue cheese salad

Succulent roast potatoes tossed between crisp leaves and drizzled with vinaigrette make an exceptionally good salad.


Potato, avocado and blue cheese salad


Serves 4

12 small roasting potatoes, halved
canola oil spray
¼ cup walnut halves
100g creamy blue cheese, crumbled
1 avocado, destoned, peeled and sliced into wedges
5 handfuls red leaf lettuce
2-3 Tbsp vinaigrette e.g. balsamic


Preheat oven to 200°C.
Place potatoes on an oven tray. Spray with oil.
Bake in preheated oven for 15-20 minutes, or until just cooked.
Add walnuts and bake another 5 minutes. Cool slightly.
Place on a serving dish and add remaining ingredients.
Drizzle vinaigrette over and toss gently.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1888.5kj
Protein 12.3g
Total fat 30.4g
- saturated fat 8.0g
Carbohydrates 29.7g
- sugars 2.6g
Fibre 6.2g
Sodium 368.5mg

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