I’ve been on a huge potato kick, and contrary to popular belief, I’ve actyally been losing weight! So spuds will continue to be the main attraction in my meals for the foreseeable future 🙂 And I was VERY happy to put my new mustard greens to good use.
1 bunch mustard greens, chopped
6 large red potaoes, quartered and boiled
3 radishes, sliced extremely thin
2/3 cup green onions, chopped
1/2 cup fresh parsley, chopped
1 avocado, sliced
1/2 cup coconut milk
2 tbsp lemon juice
1 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
- Pour lemon juice into coconut milk and let settle for 10 minutes
- Then pour coconut milk, lemon juice, olive oil, avocado, salt and pepper into a blend and pulse until creamy
- Toss together remaining ingredients
- Pour dressing onto greens and potatoes and mix well. Serve warm or cold.