INGREDIENTS

2 cups new potatoes, peeled and chopped
4 large kale leaves, stems removed, thinly sliced
100 g cherry tomatoes, halved
5 artichoke hearts, roughly chopped
1 small bunch mini asparagus
100 g snow peas, ends removed, cut in half
3 radishes, thinly sliced
1 avocado, diced
2 spring onions, thinly sliced
2 stems of dill, chopped
Sprinkle of dried cranberries
Sprinkle of pepitas

Vinaigrette
1/2 lemon, juice
1/4 cup olive oil
2 tablespoons white wine vinegar
1.5 tablespoons whole grain mustard
2 teaspoons sugar
Salt and pepper

TO MAKE

Boil potatoes in a medium saucepan for 10 minutes or until a skewer can be inserted easily. Drain potatoes and leave to cool.

Meanwhile, bring one cup of water to the boil in a saucepan that fits a steamer. Add asparagus and snow peas to the steamer and cover with the lid, steaming for five minutes. Once tender, set aside and leave to cool. Next, blanch kale in boiling water for one minute and then drain. Set aside to cool.

Prepare tomatoes, artichoke hearts, radishes, avocado, spring onions and dill and add to a large serving bowl with the cooled potatoes and greens. Add all vinaigrette ingredients together in a jar and shake to combine. Toss some of the dressing through salad ingredients to taste. Top with a sprinkling of pepitas and dried cranberries.

You may also like to serve the salad with smoked or grilled salmon for added superfood qualities.