Green Potato Salad

The nutritional value of plain potato salad is really kicked up in this Green Potato Salad! By adding lentils, spinach, and an avocado-based dressing, you get added protein, vitamins, good-for-you fats, and a ton of flavor. A meal in itself, or perfect for that summer picnic, you’ll make this one again and again!

Ingredients

• For the salad:
• 1-1/2 lb baby potatoes, scrubbed, chopped
• 2 TBSP olive oil
• ½ tsp sea salt
• ½ tsp black pepper
• 1 (14 oz) can lentils, rinsed and drained
• 4 cups baby spinach
• For the dressing:
• 1 medium, ripe avocado, pitted
• 1 cup fresh cilantro, chopped
• ¼ cup chopped, fresh basil
• 1 clove garlic, minced
• 2 TBSP fresh lemon juice
• ¼ tsp sea salt
• ¼ tsp black pepper
• 2-4 TBSP water

Instructions

1. 1

   Preheat the oven to 400˚F. Line a baking sheet with parchment paper.

2. 2

   To make the salad: In a large bowl, toss together the potatoes, olive oil, salt and pepper. Spread in an even layer on the prepared baking sheet. Bake for 30 minutes, or until potatoes are tender and golden brown. Set pan aside and allow potatoes to cool. (You can refrigerate them at this point to speed things up.)

3. 3

   While the potatoes cool, make the dressing: In a medium bowl, mash the avocado until fairly smooth. Add the cilantro, basil, garlic, lemon juice, salt and pepper. Stir to combine. Add the water, 1 tablespoon at a time, stirring after each addition, until the dressing is the consistency of mayonnaise. Set aside.

4. 4

   Once the potatoes are cool, place them in a large bowl. Add the lentils, spinach and dressing. Toss to fully coat. Serve.