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Almond and Roast Potato Salad

  • Main meals, Quick Salads, Recipes, Under 20 Minute Dinners, Vegetarian
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If you want to get a salad made with a baby on your hip and in under 5 minutes – this is the salad for you. 

The Trick: Use pre-cooked roast veggies.

This easy salad recipe is an example of why I’m always recommending you chuck on a batch of roast veggies while you’re in the kitchen. Cos then you get to have a delicious quick and easy salad like this for lunch for a day or two!

In my opinion the most satisfying salads have 3 main things:

  1. A decent dressing
  2. Some Healthy Fats.
  3. Roast veggies or a grain like quinoa
 

So while you’re cooking dinner tonight, why not chuck some roast potatoes on and enjoy this for lunch tomorrow! As you an see it comes together in a pinch (and almost completely one handed if need be!).

Print Recipe

Almond and Roast Potato Salad

The best thing about have pre-roasted veggies on hand is that you can make the most delicious and easy salad in just a couple minutes!
Prep Time5 minutes
Servings: 4 sides

Ingredients

  • 1/4 cup of almonds
  • 4 cups leafy greens I used baby spinach
  • 1 cup cherry tomatoes
  • 1/2 bunch fresh herbs parsley or coriander
  • 1/2 cup sliced cucumber
  • 1/4 red onion optional!
  • Avocado optional

Pre-Roasted Veggies:

  • 1 large sweet potato
  • 1 large brown potato

Dressing

  • 3 TBS Real Mayo I use meadow + marrow
  • 1 tsp minced garlic
  • 2-3 tsp of water to thin a little

Instructions

  • If you need to prep your roast veggies, Pre-heat oven to 200° C, Cut potatoes into medium sized chunks and lightly coat with olive oil and salt and bake for 30-40 minutes (the smaller you chop them the faster they'll cook!)
  • Mix dressing ingredients in a small bowl then pour half over all the baby spinach, coating well.
  • Chop and add the rest of salad ingredients, including potatoes, mixing the rest of the dressing through.
  • Top with an extra few almonds and herbs.

Notes

To Make a Single Serve
 
If you're using prepped roast potato and just want to make lunch for yourself here's a rough guide:
Dressing - use 1 TBS mayo, 1/4 tsp garlic and 1/2 tsp water (just enough to slightly thin)
Salad: Fill a bowl/container full of leafy greens then add as much of the salad ingredients you like! You really can't over-eat veggies (even the potatoes, go for it). 
Add a handful of nuts, last nights leftovers or a few slices of avocado. 

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