Ingredients

• 1 GMax® avocado, halved, pitted and diced
• 1 GMax® avocado, halved, pitted and sliced
• 1 butter lettuce, leaves (optional)
• 750 g whole baby potatoes or kipflers, cooked and cooled
• 1/2 cup Chives, fresh
• Dill, finely chopped (set aside a few fronds to garnish)
• Spring Onions, finely sliced on the diagonal
• Capers, washed
• Pickles or cornichons, finely diced
• 2-3 baby radish, finely sliced

For the sauce

• ¼ cup low-fat sour cream
• ¼ cup mayonnaise 
• Tsp chopped chives 
• Tsp chopped dill 
• Tsp seeded mustard 
• Tsp finely diced pickles 
• Tsp capers 
• 1 tbsp Lemon juice 
• Salt/Pepper to taste 

Method

1. Combine all sauce ingredients in a mixing bowl. Season to taste with salt, pepper and lemon juice. 
2. Portion the cooled potatoes into desired size pieces. In a large mixing bowl, coat the potatoes, some of the spring onions (reserve some for garnish) and avocadoes. Combine gently to not break the avocado pieces up.

To garnish

1. Gently place in the side of the serving bowl of choice 1-2 butter lettuce leaves (optional) and garnish with finely sliced radish, extra capers and diced pickle, dill fronds and remaining chopped chives. 
2. Serve with additional sliced avocado.

Optional

This dish pairs brilliantly with sashimi salmon on top for colour, as a side to cooked salmon or fish, or any white protein.