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Red Delight, Salmon and Avocado Salad

This delicious red Delight dish is great served with crusty bread as a light meal or serve as a side dish with barbeque lamb or chicken


  • 1 bunch watercress, sprig picked

  • 2 avocados, halved, stones removed, peeled, sliced

  • 2 Lebanese cucumbers, halved, thinly sliced

  • 800g Red Delight potatoes, scrubbed

  • 200g smoked salmon

  • Dijonnaise dressing

  • 1/3 cup whole-egg mayonnaise

  • 1 tbs Dijon mustard

  • 1 large lime, juiced

  • 1 tbs capers, finely chopped

  • 2 tbs dill sprigs, chopped


  • 1.

    Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-high and simmer uncovered 20-25 minutes or until tender. Drain and set aside to cool slightly then cut potatoes into 6cm pieces and cool to room temperature.

  • 2.

    Meanwhile, place watercress in a large bowl of iced water to refresh, Stand 5 minutes then drain and shake dry in a clean tea-towel.

  • 3.

    Combine all the dijonnaise dressing ingredients together, season with salt and freshly ground black pepper. If necessary add a little warm water to thin the dressing if required (this will depend on the mayonnaise you use).

  • 4.

    Scatter the watercress over base of a large platter, top with potatoes, avocado, cucumber and smoked salmon. Drizzle over half the dressing, season with salt and freshly ground black pepper and serve with remaining dressing on the side.


Cooking time: 30 minutes

Serves: 4

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Posted by Report
This recipeis looking like just what the doctor ordered