Kūmara Potato & Chorizo Salad with Avocado Salsa
This salad is impressive enough to serve as a dinner, but it makes a great side for the barbecue too. Kūmara and potato are fried until golden, and topped with a zingy salsa. Paprika and chorizo add smoky depth lifted by fresh coriander and parsley.
Ingredients
- 1/2 red onion, diced
- 2 potatoes, cooked and diced
- 1 pinch salt
- 1 avocado, diced
- 3 tablespoons parsley, chopped
- 1 kūmara, cooked and diced
- 2 tomatoes, diced
- 1 lime, juice
- 1 tablespoons olive oil
- 1/2 teaspoons smoked paprika
- 1 clove garlic, crushed
- 100 grams chorizo sausage, diced
- 1/2 red onion, diced
- 2 potatoes, cooked and diced
- 1 pinch salt
- 1 avocado, diced
- 3 tablespoons parsley, chopped
- 1 kūmara, cooked and diced
- 2 tomatoes, diced
- 1 lime, juice
- 1 tablespoons olive oil
- 1/2 teaspoons smoked paprika
- 1 clove garlic, crushed
- 100 grams chorizo sausage, diced
- Step 1 of 4Heat oil in a frying pan and add the first half of the onion. Cook for 2 minutes then add the chorizo and garlic. Fry for a further 5-6 minutes or until the chorizo is getting crisp and the oil begins to change colour.
- Step 2 of 4Turn up the heat, stir in the kūmara, potatoes and paprika. Season to taste. Fry everything together for another 5 minutes or until the potatoes are hot and getting crisp. Scrape the bottom of the pan every now and again to get the crispy bits.
- Step 3 of 4To make the salsa, put the avocado, tomatoes and remaining onion in a bowl. Combine and season to taste. Squeeze in the lime juice, add the herbs and give it a gentle mix.
- Step 4 of 4Place the chorizo and vege mix in a bowl and top with the avocado salsa.
Method
- Step 1 of 4Heat oil in a frying pan and add the first half of the onion. Cook for 2 minutes then add the chorizo and garlic. Fry for a further 5-6 minutes or until the chorizo is getting crisp and the oil begins to change colour.
- Step 2 of 4Turn up the heat, stir in the kūmara, potatoes and paprika. Season to taste. Fry everything together for another 5 minutes or until the potatoes are hot and getting crisp. Scrape the bottom of the pan every now and again to get the crispy bits.
- Step 3 of 4To make the salsa, put the avocado, tomatoes and remaining onion in a bowl. Combine and season to taste. Squeeze in the lime juice, add the herbs and give it a gentle mix.
- Step 4 of 4Place the chorizo and vege mix in a bowl and top with the avocado salsa.
Nutrition per serving
1350 Kilojoules
Protein8 grams
Fat19 grams
Carbs27 grams
Sugars9 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Heat oil in a frying pan and add the first half of the onion. Cook for 2 minutes then add the chorizo and garlic. Fry for a further 5-6 minutes or until the chorizo is getting crisp and the oil begins to change colour.
- Step 2 of 4Turn up the heat, stir in the kūmara, potatoes and paprika. Season to taste. Fry everything together for another 5 minutes or until the potatoes are hot and getting crisp. Scrape the bottom of the pan every now and again to get the crispy bits.
- Step 3 of 4To make the salsa, put the avocado, tomatoes and remaining onion in a bowl. Combine and season to taste. Squeeze in the lime juice, add the herbs and give it a gentle mix.
- Step 4 of 4Place the chorizo and vege mix in a bowl and top with the avocado salsa.