This is just a wonderful salad when heirloom tomatoes are at their summer peak. Champagne vinaigrette keeps the flavors bright. Yukon Gold potatoes and avocado make it a meal by itself. It’s also a gorgeous side for anything you’re serving off the grill.
4 medium Yukon Gold potatoes, peeled and cut into 1 inch chunks
2 large heirloom tomatoes, sliced
1 avocado, cut into 1/2 inch pieces
4 cups baby kale (or baby spinach)
1 clove garlic, minced
2 T. Dijon mustard
1/4 cup champagne vinegar
2 T. fresh lemon juice
2 T. honey
1/2 t. sea salt
1/2 t. freshly ground black pepper
1/2 cup extra virgin olive oil
1 T. fresh Italian parsley, chopped.
- Preheat the oven to 400 degrees.
- Parboil the potatoes by covering them with 2 inches of cold water, bring to a boil and reduce to a low boil for 8 minutes. Drain the potatoes allow them to cool a bit. Toss with a splash of olive oil and sea salt and place on a parchment-lined baking sheet. Bake for 45 minutes, turning occasionally for even browning. Allow to cool.
- To a bowl, add garlic, mustard, vinegar, lemon juice, honey, salt and pepper. Add olive oil slowly while whisking.
- Toss kale, potatoes and avocado with vinaigrette, reserving a few tablespoons.
- Divide among 4 salad bowls. Top with sliced tomatoes, drizzle lightly with remaining dressing and sprinkle chopped parsley.
The right type of potato to use in a recipe depends upon your desired preparation. Mealy potatoes like russet, due to a higher starch and lower moisture content, are best for mashing, frying and baking whole. Waxy ones like fingerling and new, which are lower in starch and higher in moisture, are better when retaining shape is important. Yukon Golds are a nice combination of the two; I use them interchangeably with russets. I choose depending upon what kind of flavor I want to achieve (Yukon for sweeter, russet for more savory). Potatoes should always be stored in a cool, dimly lit place (not the refrigerator, which turns their starch to sugar and produces an unpleasant sweetness). Direct light can cause potatoes to develop excess solanine, a naturally occurring compound that can be toxic at high levels and is evidenced by a green-tinged flesh.
TOTAL FAT 34G
SAT FAT 5G
DIABETIC EXCHANGES: 1 STARCH, 1 VEG, 8 FAT