Avocado, Salmon and Potato Gnocchi Salad by Shelley Judge
½ cup cottage cheese
2 tbsp. parsley, shredded
1 clove garlic
2tsp chilli flakes
1 packet Angelo’s Spinach Gnocchi
100g cherry tomatoes, quartered
1 cob of corn, kernels removed
100g tinned salmon, cartilage removed
½ red onion, finely chopped
Cook the Gnocchi as per the packet instructions. Drain the pasta, rinse thoroughly and allow to cool.
In food processor, or high speed blender, blend the avocado, cottage cheese, garlic, parsley and chilli flakes until smooth.
In a large bowl, coat the Gnocchi in the avocado sauce. Finally, add in tomatoes, corn kernels, flaked salmon and red onion.
Nutrition Tip: Avocado and salmon are great sources of healthy omega 3 fatty acids. Omega 3 reduces inflammation, which is great for joint pain, hypertension and even depression.
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