Plant-Based Green Goddess Potato Salad
This Green Goddess dressing takes potato salad to a whole new level! This explosion of summer flavor will keep everyone coming back for seconds on the potluck table so be sure to make a double batch!
Ingredients
- 5 medium Yukon Gold Potatoes cut into bite size cubes
- ½ cup tempeh cut into small cubes
- 2 tbsp basil fresh, thinly sliced
- 2 tbsp spring onions thinly sliced
- 1 cup broccoli sprouts optional
- 1 avocado cut into small cubes
Dressing
- 1 cup basil fresh, loosely packed
- ½ cup parsley
- 1 cup spinach loosely packed
- ¼ cup spring onions chopped
- ¼ cup raisins
- ¼ cup cashews or almonds
- ¼ cup sunflower seeds
- ⅓ cup lemon juice
- 2 tbsp nutritional yeast
- 1 tbsp white wine vinegar
- ½ cup water
Instructions
- Preheat oven to 400°F.
- Boil the potato cubes until they are just slightly soft, between 10 and 15 minutes.
- Drain and spread on a parchment lined baking tray and bake for 20 minutes.
- Once done baking, place in the fridge to cool before using.
Dressing
- Add all ingredients to a blender and bend until smooth.
- Add the potatoes, tempeh, basil, spring onions, sprouts, avocado and dressing to a large mixing bowl and stir until everything is well coated.
- Store in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 384kcalCarbohydrates: 59gProtein: 20gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.01gSodium: 96mgPotassium: 2142mgFiber: 23gSugar: 3gVitamin A: 1316IUVitamin C: 47mgCalcium: 978mgIron: 40mg
I LOVE GREEN GODDESS!! This is a wonderful idea Jill!
Looks great .. I’m assuming you cook the tempeh also? Steamed?
No, I don’t do anything to the tempeh. It is ready to use out of the package but if you would like, you could steam it slightly. Other people have said that it takes away some of the bitterness. Honestly, the flavor of the dressing is so powerful that you don’t really taste the tempeh.
It would be great to see videos on your current youtube channel or a separate channel showing how you eat in areas that don’t have lots of fresh fruit and vegetables. Particularly in places like Alaska, Nordic countries, and even cruises to those places. Eating in Asian countries is easy. It could include snapshots of menus and what you select. pictures of dishes. and even asking questions of servers. I’d like to travel more but have been hesitant due to my desire to go places that are less plant based friendly. Also, helpful to know how to find organic food in those locations.