Between the lettuce in our garden and the lettuce from our CSA our fridge is overflowing, so we’ve been making a lot of salads. Don’t get me wrong I love a good salad, but as a meal it’s not enough for me. One of my favorite things to add is roasted potatoes because they’re delicious, filling and super easy to make. In our CSA we got a bag of mixed greens, a bag of spinach and a bag of arugula, so I used all three for this salad. Any lettuce you have on hand is fine, but I have to say this combo was delicious. Here’s the recipe for a delicious mixed green salad with herb roasted potatoes.
Mixed Green Salad With Herb Roasted Potatoes
Ingredients (serves 2)
Mixed greens, spinach and arugula (any of these are fine, we happened to have all three)
2 campari tomatoes
1 tbsp sprouted sunflower seeds
1/2 tbsp chia seeds
2 mini cucumbers (or half a regular cucumber)
10-12 baby potatoes (I buy a mix at the store-they’re called gemstone potatoes)
dill, parsley, salt and pepper
Lemon dijon vinaigrette
To make the potatoes: Preheat oven to 450. Slice potatoes into halves or quarters, lightly coat with avocado oil and season with dill, parsley, salt and pepper. Roast in the oven on a baking sheet for 20 minutes, turning halfway through.
To make the salad: Thinly slice radish, cucumbers, tomatoes and avocado. Place lettuce in a bowl and coat with dressing (save a little dressing and set aside). Put dressed lettuce in a plate or bowl and add sliced radish, cucumbers, tomatoes and avocado. Sprinkle sprouted sunflower seeds, chia seeds and add fresh cracked pepper. Let roasted potatoes cool slightly and add to plate. Drizzle any remaining dressing over salad. Enjoy!
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