Tuna salad with creamy lemon dressing

Instructions

1. Cook the potatoes in a medium saucepan of boiling salted water for 15 minutes, or until tender. Drain. Allow to cool for 10 minutes before slicing thickly.
2. Meanwhile, divide baby spinach and rocket leaves among 4 plates. Top with tuna, avocado, cucumber and potatoes.
3. Combine mayonnaise, sour cream, rind, juice and ¼ cup (60ml) water in a small bowl.
4. Drizzle dressing over salads, season to taste with salt and freshly ground black pepper and serve.