Arugula Pesto Potato Salad

This delicious potato salad is vibrant in color and flavor. The balance of hydrating chopped raw greens and vegetables, roasted potatoes, and a flavor-packed herby pesto come together to produce a unique and truly tasty meal. You can enjoy this potato salad as a side or main.

Arugula and basil help reduce nodules, tumors, and cysts.

Potatoes are one of the most powerful antiviral foods.

Lemons balance sodium levels in the blood, allowing electrolytes to become active and improve neurotransmitter activity that has been hampered by viral neurotoxins.

Arugula Pesto Potato Salad

Ingredients:

• 2 lbs small potatoes
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp pure maple syrup
• ½ tsp sea salt (optional)
• ¼ tsp black pepper (optional)
• ½ cup thinly sliced radishes
• ½ cup chopped English cucumber
• ¼ cup thinly sliced spring onions
• 1 cup roughly chopped fresh arugula, tightly packed

Pesto:

• 1 cup tightly-packed fresh basil leaves
• ½ cup tightly-packed fresh arugula
• 1 garlic clove, roughly chopped
• 1 tbsp raw honey
• ½ tsp lemon zest
• 1 ½ tbsp lemon juice, more to taste
• ¼ tsp sea salt (optional)
• 1-2 tbsp ice water, as needed to blend

Directions:

Preheat your oven to 415°F (210°C). Line a large baking tray with parchment paper.

Cut the small potatoes in half and quarter bigger ones, then place them on the prepared baking tray. Drizzle the potatoes with freshly squeezed lemon juice and maple syrup, ensuring they are evenly coated. Sprinkle sea salt and black pepper if using. Roast the potatoes in the oven until they are golden brown and tender, turning them halfway for even browning.

While the potatoes are roasting, prepare the pesto. In a food processor or blender, combine fresh basil leaves and fresh arugula. Add the garlic, raw honey, lemon zest, lemon juice, and sea salt (if using). Blend or process until smooth but there’s still some texture. Add ice water as needed. Taste and adjust the seasoning, adding more lemon juice or salt if desired.

Once the potatoes are roasted, remove from oven and set aside to cool for 10 to 15 minutes, until warm but not hot. Transfer them to a large mixing bowl. Add radishes, chopped cucumber, spring onions, and arugula. Pour the pesto over the salad ingredients and gently toss everything together until well combined.

Serve the roasted potato arugula pesto salad immediately. Enjoy!

Serves 4-6

Tips:

• This salad tastes best right after mixing the ingredients together. To save time, you can make the pesto ahead of time and mix it all together when the potatoes are done roasting.

Get over 100 more delicious recipes and learn how to heal in the companion titles, Brain Saver and Brain Saver Protocols, Cleanses & Recipes.

Categories: New Recipes, Lunch, Dinner, Sides, Grain Free, Potato Recipes, Salads, Fat Free, Grain Free, Nut & Seed Free

This item posted: 26-Nov-2024

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