Easy, Appetizer, Healthy, Vegan, VegetarianElena InsleyVegetarian, Salad, VeganComment

Summer Salad with Lime Vinaigrette

Easy, Appetizer, Healthy, Vegan, VegetarianElena InsleyVegetarian, Salad, VeganComment
Summer Salad with Lime Vinaigrette

Potato salad is a summer staple, but what about a twist? Refreshing, light, minty with a kick? That is the type of potato salad I am interested in. This recipe was inspired by Ottolenghi’s Two Beans & Two Lime Salad, and I think the potatoes make the dish hearty without being heavy, and flavorful without being overpowering. For a new twist on a modern classic, try this salad in lieu of a potato salad at your next summer cook out.

Serves: 2-4                       Cook Time: 40 minutes

Ingredient Options:

·        1-2 pounds of your favorite small potatoes (I like to use potatoes of different colors)

·        Green beans

·       Edamame

·        1-2 small serrano peppers

·        1 Poblano pepper

·        3 sprigs of mint

·        2 cloves of garlic

·        2 pinch of coriander

·        1 lime

·        Olive Oil

·        Salt

·        Black Sesame Seeds (for garnish)

Recipe

1.     Peel and cut your potatoes into bite sized pieces

2.     In a large pot, bring well salted water to a boil. Cook potatoes until tender. Once cooked through (but not falling apart) run potatoes under cold water to stop the cooking process, drain water, and place potatoes in the fridge.

While your potatoes cook, prepare your vinaigrette:

3. Cut your peppers & remove the seeds. Chop garlic and remove mint leaves from their stems

4. In a food processor or using a mortar & pestle, add your peppers, garlic, mint leaves, coriander, and a pinch of salt. Add olive oil until about half your ingredients are covered.

5. Blend until you have the base of your vinaigrette and it is one consistency. Squeeze in 1 lime and blend.

6.. Toss your potatoes in your vinaigrette and allow to continue to cool in the fridge

7. Cook your beans and edamame to your desired tenderness (should only be about 5 minutes in boiling water, I use the same pot I cooked the potatoes in.

8. Once edamame & beans are cooked, run under cold water, and pat dry.

9. Add beans & edamame to your potatoes & vinaigrette, toss together to coat evenly.

10. Top with black sesame seeds & enjoy!

Tips:

  • Can be eaten warm or cold. I typically eat it warm, and save the leftovers for an easy lunch to enjoy cold.

  • With the vinaigrette ingredients, you can make extra and keep in the fridge for your next salad or the next time you make this salad!

  • You can sub in black sesame seeds for white sesame seeds (or leave them out all together!)