Grilled Kipfler, Mint and Cos Salad with Avocado, Kefir Dressing

Cooking Time 40 minutes

Serves 4 as main, 6-8 as side


  • 6 Kipfler potato, par boiled skin on
  • 2 tbsp olive oil
  • 1 Lebanese cucumber, halved, seeds removed and sliced on an angle
  • Handful fresh mint leaves picked, washed and drained
  • ½ cup frozen peas, thawed
  • 1 baby Cos, leaves separated, washed and dried
  • 10 snow peas, topped and sliced 5mm on a sharp angle
  • 2 sticks celery sliced 5mm on a sharp angle
  • Handful of celery leaves from the center of the bunch
  • 3 radish, sliced into 2mm rounds

  • DRESSING (1.5 cups approx)
  • ½ large avo
  • ¾ cup plain kefir
  • 1 small clove garlic
  • ½ cup nutritional yeast
  • 2 tbsp olive oil
  • 2 tbsp chopped parsley
  • 4 tbsp lemon juice.
  • Season to taste

Yellow Potatoes

Red Potatoes


1. Parboil the kipfler potatoes, leaving the skin on. (About 10-15 minutes)
2. Remove them to a board when a fork will push into the potatoes with a little pressure.
3. Once cool enough to handle, slice potatoes lengthwise through the center then place in bowl with the olive oil.
4. Toss to coat.
5. Heat a griddle or your BBQ on high and grill the potatoes for around 5 minutes, or until they develop lovely charr marks, then turn and give them a couple of minutes on the other side before removing them to a plate to cool.
6. Once cooled layer the potatoes onto a platter with all the other ingredients in an aesthetically pleasing way.
7. Drizzle liberally with the dressing and finish with a little fresh mint.

1. Place all ingredients in a blender and process until smooth. Add a little water to thin the dressing if you wish. Refrigerate until ready to use.
2. Should last three days in a sealed jar or plastic container in the refrigerator.

TIP: If you're not feeling fussy, just toss all the ingredients into a large bowl with dressing and pile on the platter.

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