Adapted from The Oh She Glows Cookbook
This salad is so creamy it’s hard to believe it’s vegan! The bright avocado dressing ties this tangle of spring veggies together with healthy fats and big flavor. It’s amazing what a difference it makes to roast the potatoes first – not like any potato salad you know. This salad stands alone nicely for lunch or aside a lean protein for dinner (try it with the almond crusted cod for a decidedly un-vegan meal).
Preparation time: 15 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 4
Alicia – I love your recipes. I want to try this but I avoid dill at all cost. What would you suggest as an alternative?
Hi Harriet, if you don’t like the flavor of dill, how about choosing another fresh green herb? I am a huge fan of cilantro, though I realize it’s just about as polarizing as dill. Other ideas…tarragon, basil or parsley. Let me know what you think! Enjoy.
Just tried this recipe tonight. Wow, it’s a keeper! Looking forward to trying the cold leftovers tomorrow. I don’t have a food processor, so my dressing was chunky – didn’t seem like a problem.
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