Friday, July 12, 2024
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Mixed vegetable salad with herb roasted potatoes

Between the lettuce in our garden and the lettuce from our CSA, our refrigerator is full, so we make a lot of salads. Don’t get me wrong, I like delicious salads, but as a meal, it’s not enough for me. One of my favorite things to add is baked potatoes because they are delicious, rich in fillings and very easy to make. In our CSA, we have a bag of mixed vegetables, a bag of spinach, and a bag of arugula, so I used all three salads. Any lettuce you have on hand will do, but I have to say that this combination is delicious. This is a delicious mixed vegetable salad and herb roasted potatoes recipe.

Mixed vegetable salad with herb roasted potatoes

Ingredients (for 2 people)

Mixed vegetables, spinach and arugula (all of these are fine, we happen to have all three)
1 avocado
2 Campari tomatoes
1 tbsp Sprouted sunflower seeds
1/2 tbsp Chia seeds
2-3 radishes
2 mini cucumbers (or half a regular cucumber)
10-12 small potatoes (a mixture I bought at the store-they are called gem potatoes)
Dill, parsley, salt and pepper
Lemon Dijon Balsamic Vinegar

To make potatoes: Preheat the oven to 450. Cut the potatoes in half or quarters, lightly coat with avocado oil, and season with dill, parsley, salt and pepper. Bake in the oven on the baking sheet for 20 minutes, turning halfway.

Make the salad: Cut the radish, cucumber, tomato and avocado into thin slices. Put the lettuce in a bowl and coat with seasoning (leave a little seasoning aside). Put the processed lettuce on a plate or bowl, add sliced ​​radish, cucumber, tomato and avocado. Sprinkle sprouted sunflower seeds, chia seeds and add fresh pepper. Let the baked potatoes cool slightly and add to the plate. Drizzle the remaining dressing on the salad. enjoy!

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