zoom Mary Gwynn's Jersey, avocado & pesto salad

    Save to your scrapbook

    Mary Gwynn's Jersey, avocado & pesto salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Mary Gwynn's Jersey, avocado & pesto salad

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 4


    500g baby Jersey Royal potatoes, halved
    3-4 sprigs fresh mint
    2 cloves garlic, peeled
    25g pine nuts, toasted
    ½ red chilli, deseeded and chopped (optional)
    Finely grated zest ½ lemon
    3 tbsp finely grated Pecorino cheese
    25g fresh basil leaves, shredded
    3-4 tbsp extra virgin olive oil
    1 ripe avocado, peeled, stoned and diced
    1 bunch salad onions, finely sliced
    50-75g baby spinach, shredded


    1. Place the potatoes into a large saucepan with the mint and just enough water to cover. Bring to the boil and simmer for 10-12 minutes until tender. While the potatoes are cooking, work the garlic, pine nuts, chilli and some seasoning to a coarse paste in a pestle and mortar or small food processor.

    2. Add the lemon zest, Pecorino and basil. Pound or process again until you have a coarse paste. Gradually add the olive oil a little at a time. Check the seasoning.

    3. Drain the potatoes, discarding the mint and toss with the pesto in a large bowl to coat. Leave to cool for 5 minutes. Stir the avocado, salad onions and spinach into the potatoes with some seasoning and serve.  

    Your recipe note

    Edit your recipe note

    Cook’s tip
    Replace the Pecorino when cooking for vegans with a suitable Italian-style alternative.
    You can use any readymade chilled pesto if you don’t have time to make your own and I like to add cooked chicken and/or pancetta cubes as an alternative for meat eaters.


    Average user rating

    5 stars