Tomato-Potato Salad

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Tomato & Golden Potato Salad

Yield 4

ingredients

• 4 medium Yukon Gold potatoes, scrubbed and cut into quarters
• Avocado oil spray
• 1/2 teaspoon salt, divided
• 2 large heirloom tomatoes, sliced (different colors are fun)
• 1 avocado, cut into 1/2 inch chunks
• 4 cups arugula
• 1 clove garlic, minced
• 1 tablespoon Dijon mustard
• 2 tablespoons champagne vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• 1/4 cup extra virgin olive oil, plus 2 teaspoons for drizzle
• Freshly ground black pepper

Instructions

1. Preheat the oven to 400 degrees.
2. Place potatoes in a large, oven-safe pan. Spray generously with avocado oil spray and sprinkle with 1/4 teaspoon salt. Toss to coat. Place in oven to roast for 25 minutes, flip and roast 15 minutes more, or until easily pierced with a knife.
3. Meanwhile, prepare vegetables, and to a bowl, add garlic, mustard, vinegar, lemon juice, honey, and remaining salt. Add olive oil slowly while whisking.
4. Remove potatoes from oven and allow to cool. Toss potatoes with arugula, avocado, and vinaigrette.
5. Divide among 4 plates. Lay slices of tomato on the plates, drizzle with olive oil, and season with salt and pepper. Top with dressed salad.

Nutrition Facts

Calories

370

Fat

22 g

Sat. Fat

3 g

Carbs

42 g

Fiber

8 g

Net carbs

34 g

Sugar

10 g

Protein

7 g

Sodium

415 mg

Cholesterol

0 mg