Green Potato Salad
Serves
6
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
For the salad:
1 lb (5 oz/700 g) baby potatoes
½ tsp salt
½ tsp pepper
2 tbsp extra virgin olive oil
14 oz (400 g) can lentils, drained
4 cups (120 g) baby spinach
1 lb (5 oz/700 g) baby potatoes
½ tsp salt
½ tsp pepper
2 tbsp extra virgin olive oil
14 oz (400 g) can lentils, drained
4 cups (120 g) baby spinach
For the dressing:
1 avocado
1 cup (20 g) fresh cilantro (coriander), chopped
4 tbsp basil, chopped
1 clove garlic, minced
2 tbsp lemon juice
¼ tsp salt
¼ tsp black pepper
2 to 4 tbsp water
1 avocado
1 cup (20 g) fresh cilantro (coriander), chopped
4 tbsp basil, chopped
1 clove garlic, minced
2 tbsp lemon juice
¼ tsp salt
¼ tsp black pepper
2 to 4 tbsp water
Nutrition
(Per Serving)
Calories
309
Fats
12 g
Protein
11 g
Carbs
45 g
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Chop potatoes and place on baking sheet. Season with salt and pepper, drizzle olive oil, and toss together to combine. Place sheet in oven and bake until potatoes are cooked through and golden brown (about 30 minutes). Remove from oven, transfer potatoes to bowl, and set aside to cool.
- In small bowl, combine all dressing ingredients. Add 2 to 4 tablespoons water to reach desired consistency.
- Drain lentils and add to bowl with potatoes. Add in spinach and drizzle over the dressing. Mix everything together to combine and serve immediately.