Red Potato, Mustard Green & Radish Salad


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.



About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

One response »

  1. Pingback: Radish and Its Secrets | MYHEALTHCAREBLOG.NET

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