Green Potato Salad

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Servings: 4 Prep: 20 min Cook: 30 min Mediterranean Pescetarian Vegan Vegetarian Blender Food Processor Oven Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Parchment Paper, Fresh Basil

Ingredients

For the salad:

parchment paper ⚠

28 ounces cooked lentils

1 ½ pounds baby potatoes

½ teaspoon sea salt

½ teaspoon ground black pepper

2 tablespoons extra virgin olive oil

5 ounces baby spinach

For the dressing:

1 avocado

1 ½ bunches cilantro

½ bunch fresh basil ⚠

1 teaspoon minced garlic

2 tablespoons lemon juice

¼ teaspoon sea salt

¼ teaspoon ground black pepper

2 tablespoons water, plus more as needed

Instructions

1. For the salad: Preheat oven to 400F. Line a baking sheet with parchment paper. Drain lentils.

2. Chop potatoes and place on the baking sheet. Season potatoes with salt and pepper, drizzle with olive oil, and toss everything together to combine.

3. Place the sheet in the oven and bake for 30 minutes until the potatoes are cooked through and golden brown.

4. Remove from oven, transfer the potatoes to a bowl, and set aside to cool.

5. For the dressing: Peel, pit, and chop avocado. Chop cilantro and basil leaves.

6. Make the dressing by combining all the dressing ingredients together in a blender or food processor. Add water until you reach the desired consistency.

7. Add lentils to the bowl with the potatoes. Add in the spinach and drizzle over the dressing. Mix everything together to combine and serve immediately.

Per serving incomplete

6329

Cal

172g

Carbs

639g

Fat

58g

Protein

Carbs 10%

Fat 86%

Protein 3%