Un-Potato Salad with Lemon-Dill Dressing

by Cathleen
(www.vegan-nutritionista.com)

I've never been a fan of typical picnic-style potato salad, but I do love potatoes... and salad, so I made up this recipe. You have tons of flexibility with the ingredients. I try to stick to things that are even tastier when made with lemons. With these fresh ingredients, they are always better when organic.

Ingredients:

Salad:

1 c. potatoes, preferably small and colorful, steamed
1/2 c. fresh green beans, steamed
1 ear corn, steamed, and cut off the cob
1-2 small cucumbers, chopped
1-2 green onions, chopped
1 can chickpeas, drained and rinsed

Dressing:

2 lemons, zested
1 tbsp. dijon mustard
1-2 tbsp. fresh dill
1/2 tsp. sugar
2 tbsp. olive oil
salt and pepper, to taste

Directions:

After steaming the veggies very quickly, so they are still crisp, put them in an ice bath to stop the cooking.


Juice the lemons and wisk them together with the zest, mustard, sugar, dill, salt, pepper, and olive oil to emulsify the dressing.


Combine all the ingredients and toss to coat.


Refrigerate and serve cold. This is best if prepared ahead of time and allowed to chill so the tastes combine.


For more salad recipes visit www.vegan-nutritionista.com