Confetti Pesto Salad

This colourful salad makes a lovely accompaniment to fish or smoked chicken.


3 baby cucumbers, thinly sliced

1 small bunch of baby radishes, thinly sliced

1 Tbsp Pukara Estate Basil Pesto

1 Tbsp natural yoghurt

1 tsp Pukara Estate Lemon Extra Virgin Olive Oil

dill leaves to garnish

Serves 2


Put the pesto, yoghurt and olive oil in a small bowl and whisk until combined.

Put the cucumber, radish and dressing mix in a medium bowl and gently toss to gently coat the vegetables in the dressing.

Refrigerate salad in an airtight container up to 1 hour.

Serve salad onto plates and garnish with dill leaves.