🌿 The Power of Herbs! 🌱
Did you know that herbs can do wonders for your health? 🌿 Herbs are packed with essential vitamins, minerals, and antioxidants, providing your body with the nutrients it craves.
They strengthen your immune system, and many possess anti-inflammatory properties, reducing inflammation and supporting a healthier body.
Heard of Gut Health? The gut is home to a diverse community of beneficial bacteria that are crucial to digestion and overall health. Many herbs have antimicrobial properties that help maintain a healthy balance of gut bacteria, soothe digestive discomfort, and aid digestion.
Harness the power of nature and embrace the goodness of herbs for a healthier, happier you by enjoying this fresh summer salad made with herbs and veggies!🌿
INGREDIENTS:
2 lbs baby potatoes, halved or sliced
olive oil
1 shallot thinly sliced
2 cups packed arugula
6-8 radishes sliced
kosher salt
freshly cracked black pepper
for the Arugula Pesto
2 cups packed arugula
1 cup packed basil leaves
1 small handful of chives
2 garlic cloves
⅓ cup toasted pine nuts
⅓ cup grated parmesan cheese *Can omit easily if non-dairy
½ tsp lemon zest
2 tbsp lemon juice
1 tbsp honey
¾ cup extra virgin olive oil
DIRECTIONS
Preheat the oven to 350°F. Add the potatoes to a sheet pan. Drizzle generously with olive oil and season with salt and pepper. Toss to coat. Spread the potatoes into one even layer. Roast for 20 minutes.
Toss the potatoes and add sliced shallots over the potatoes. Continue to roast for 15-20 more minutes or until the potatoes are golden brown and tender. Let cool on the sheet pan for 10 minutes before tossing the salad.
Add the arugula and radishes to a large salad bowl.
Make the pesto by combining all pesto ingredients in a food processor. Pulse until finely chopped. Transfer this mixture to a bowl.
Add the potatoes and shallots to the salad bowl. Lightly mix in pesto and finish with salt and pepper.