Dill Pesto Potato Wedge Salad
Ingredients
Dill Pesto
-
2
cups
fresh dill
-
½
unit
Lemon (juice)
-
½
cup
raw cashews
-
¼
teaspoon
Salt
-
¼
teaspoon
Pepper
-
2
cloves
garlic
-
1
medium
shallot (or about ¼ cup red onion)
-
¼
teaspoon
ground cumin
-
1
tablespoon
Dijon mustard
-
¼
cup
olive oil
Salad
-
1
lb
new potatoes or fingerling potatoes (quartered)
-
2
tablespoons
broth or water
-
⅓–½
cup
dill pesto
-
⅓–½
small
cucumber (sliced or shaved)
-
1
head
Boston lettuce (wedged)
-
1
unit
Lemon (sliced)
-
2+
tablespoons
capers
-
to taste
unit
microgreens or extra herbs (to garnish)
-
optional
unit
roasted pumpkin seeds, bacon, Parmesan (omit if Paleo/vegan)
Instructions
- Make the dill pesto by blending dill, lemon juice, cashews, garlic, onion, cumin, and mustard in a food processor.
- Add olive oil, salt, and pepper, and blend until smooth.
- Slice sweet potatoes into thin strips and quarter the new potatoes.
- Microwave the quartered potatoes with broth for 3-4 minutes until tender.
- Transfer the cooked potatoes to a large bowl.
- Steam the sweet potato slices in the microwave for 1-2 minutes until tender.
- Combine the sweet potatoes and new potatoes in the large bowl with dill pesto.
- Prepare the cucumber and lettuce by slicing them appropriately.
- Arrange the lettuce wedges in a serving bowl and top with the potato salad.
- Add cucumber slices, drizzle with extra pesto, and garnish with lemon, capers, and microgreens.
Nutrition Facts (estimated)
Servings
5
Calories
188
Total fat
11.2g
Total carbohydrates
20.4g
Total protein
2.8g
Sodium
253mg
Cholesterol
0mg
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