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!
Servings: 4 sides
- 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
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.
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.