Recipe: Smoked Kingfish and Baby Potato Salad (GF, DF)

With this hot, beachy weather I have had nothing but fresh, light salads on the brain and this one is near the top of the list of my summer favourites. Its a beautiful blend of smoked fish, dill, avocado and potatoes which all pair beautifully plus it has the added benefit of omega-3 fatty acids and tonnes of fresh season produce. Think zesty and smokey with a great diversity of textures.

Ingredients (Serves 4-6):

Baby Potatoes
Coconut oil
Salt+Pepper
1 large smoked king fish fillet (flaked)

Baby beet leaves

Spinach

Baby Tomatoes

Dill

Dressing:

1 avocado

Juice of 1 lemon

Salt + pepper

Scrub the baby potatoes until thoroughly clean and spread them out on a baking tray lined with cooking paper, brush them with softened coconut oil and sprinkle with salt and pepper. Bake @ 190 for 30-40 minutes. Cool.

Mix the potatoes in with the salad ingredients using a large salad bowl. In a food processor place avocado, lemon and seasoning and blend these on high until smooth. Toss in the salad and enjoy!