Green Potato Salad with Pistachio Lime Dressing
 
Prep time
Cook time
Total time
 
I love potato salad but not all the extra carbs and starch. The best way to savor a potato salad, without the guilt, stuff it with vegetables. I forgot to add avocado to this salad. Enjoy avocado chopped on top or blended with the dressing.
:
: Salad, side, main, healthy
Serves: 6
Ingredients
  • ½ cup pistachio, divided
  • 1¼ pounds red potatoes, cut into 1-inch cubes
  • 4 tablespoons olive oil, divided
  • 8 ounces broccoli florets
  • 1 garlic clove, chopped
  • ½ teaspoon grated lime peel
  • 1 cup frozen peas, thawed
  • 2 cups spinach leaves, julienned
  • 2 tablespoons julienned fresh basil leaves
  • Avocado, peeled, pitted and cubed
Instructions
  1. Toast pistachios for 8 minutes in a 400ºF oven; set aside to cool. Coarsely chop ¼ cup pistachios. Use the remaining ¼ cup for the dressing.
  2. Bring oven temperature to 425ºF. Toss the potatoes in 2 tablespoons olive oil. Prepare baking sheet with non-stick spray and roast potatoes for 30-40 minutes, until golden and cooked through. Set aside to cool.
  3. Toss the broccoli with 2 tablespoons olive oil, garlic and grated lime. Roast on a prepared baking sheet for 20-25 minutes; set aside to cool.
  4. Prepare dressing.
  5. Toss potatoes, ¼ cup chopped pistachios, broccoli, peas, spinach and basil; add dressing to taste.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/potato-salad-pistachio-lime-dressing/