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!