With all the chitter chatter about St. Patrick’s Day going on around here (no one is here… it’s just me and Dan and he’s busy in the woodworking shop), I wanted to make my own Green Potato Salad & Pistachio Lime Dressing as a celebration of St. Patrick’s Day.
I mean, potatoes. That’s Irish, right? I grabbed everything green from the fridge but I did forget to add one thing … the avocado. Add avocado to the dressing or the salad, if you love avocado!
Green Potato Salad with Pistachio Lime Dressing
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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.
pistachio lime dressing
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Add avocado for extra creamy flavor!
: phoebe's pure food
: Vegan, Vegetarian, healthy, gluten-free, dressing
Serves: 12 ounces
Ingredients
- ⅔ cup non-dairy milk
- ⅓ cup extra virgin olive oil
- ¼ cup roasted pistachios
- ¼ cup white vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon grated lime peel
- 1 teaspoon dijon mustard
- 1-2 teaspoons organic raw agave, maple syrup or honey (honey as a non-vegan option)
- Salt
- Pepper
Instructions
- Puree all ingredients until smooth using a blender. Season with salt and pepper.
- Store in a tightly sealing container in the refrigerator.
Pistachio-lime dressing sounds wonderful! I also made a green salad as my contribution to St. Patrick’s day. I mean, it’s green right, so it counts?
Yes please!! This looks like such a tasty combination of flavours. I have never tried pistachio and lime together, but I think it would be awesome. Thanks for the inspiration!
thank you, Laura! I had green on my mind. Hope you enjoy.