Creamy Pesto Potato & Salmon Salad

Ingredients:

400g baby potatoes

100g snow peas (or ½ C frozen peas)

2 bunches asparagus, trimmed

2 T basil pesto

60ml (¼ C) plain, unsweetened yoghurt

300g hot smoked salmon, flaked

½ C roasted macadamias (or other roasted nuts)

50g baby rocket

Method:

1. Cook the potatoes in a pot of salted boiling water for 15-20 minutes.
2. Halve snow peas and asparagus lengthways. Place into the pot of potatoes for the last 2 minutes of cooking. Drain.
3. To make dressing, whisk together pesto and yoghurt in a jug and season. Flake salmon, chop macadamias and halve potatoes.
4. Divide potatoes, snow peas and asparagus among serving plates then top with salmon and rocket. Drizzle over the dressing and sprinkle with macadamias. Season and serve.

Serves 4.

Recipe adapted from taste.com.au

To purchase salmon for this recipe, click here!