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.
: phoebe's pure food
: 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
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.
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.
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.
Prepare dressing.
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/