Fingerling Potato & Lentil Salad
This Fingerling Potato & Lentil Salad is layered with crunchy kale, roasted potatoes, chilled lentils, avocado & a lemon chive dressing!
Ingredients
FOR THE POTATOES
- 1 pound fingerling potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon garlic salt
- 1/2 teaspoon pepper
FOR THE DRESSING
- 1/2 cup olive oil
- 1 tablespoon dijon mustard
- 1-3 tablespoons red wine vinegar to taste
- 2 cloves garlic minced
- 2 tablespoons chives finely chopped
- 1 lemon juiced
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Add the potatoes to a stock pot and cover with water. Place on the stove and bring to a boil. Once boiling, cook for 5 minutes. Drain the potatoes and let them cool for a couple minutes.
- Cut any of the larger potatoes in half lengthwise - leave the smaller ones intact. Place them on the prepared baking sheet with the oil and dry seasonings. Toss to coat and place in the oven for 25 minutes, flipping after 15 minutes. Remove from the oven and allow to cool slightly.
- While the potatoes are cooking, add all of the dressing ingredients to a bowl and mix to combine - it might taste extra tart, but try to avoid adjusting the flavors, once tossed with everything it will mellow out.
- Add the lentils, kale and dressing to a large bowl and toss to combine. Place in the fridge until the potatoes are ready.
- Add the potatoes, red onion & avocado to the kale/lentils and gently toss. Taste and adjust the dressing as needed - you can add more lemon juice, olive oil, salt or pepper.
- Plate the salad and top with more chives.
Video
Notes
- I get my lentils pre-cooked from the produce section at Trader Joe's. If making them from scratch, you will want to let them cool before adding them to the salad.
Nutrition
Calories: 510kcal | Carbohydrates: 44g | Protein: 13g | Fat: 34g