Best Roasted New Potato Kale Feta Salad With Avocado Recipes

KALE SALAD WITH AVOCADO

Steps:

• Combine kale and lemon juice in a bowl. Vigorously massage kale by squeezing handfuls for about 1 minute. Add avocados, tomatoes, and green onions.
• Mix together olive oil, garlic, salt, and cayenne pepper in a small bowl. Pour dressing over salad and mix well. Serve immediately.

FETA FIESTA KALE SALAD WITH AVOCADO AND CRISPY TORTILLA STRIPS

Steps:

• To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.
• To prepare the kale: Use a chef's knife to slice out the thick ribs, then discard the ribs and chop the leaves into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
• Drizzle salad dressing over the kale (you might not need all of the dressing) and toss well so the kale is lightly coated with dressing. Add the drained black beans, feta, avocado and chopped cilantro to the bowl.
• Toast the pepitas in a skillet over medium-low heat for a few minutes, stirring frequently, until they smell fragrant and start making little popping noises. Transfer the pepitas to the salad bowl. Toss the salad to combine.
• To make the crispy tortilla strips: Stack the corn tortillas and slice them into thin little strips, about 2 inches long. Heat a large pan over medium heat and add a drizzle of olive oil. Once the oil is shimmering, toss in the tortilla slices, sprinkle them with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 5 to 10 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel. Top the salad with crispy tortilla strips and serve.

KALE AND FETA SALAD

Steps:

• Toast the pumpkin seeds in a medium skillet over medium-high heat, watching carefully, stirring until light brown, about 5 minutes.
• Combine the kale, feta and onions in a large bowl. Toss with the olive oil, lemon zest, lemon juice and season with salt and pepper. Scatter the pumpkin seeds over the top and serve.

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING

Steps:

• Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
• Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
• After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
• Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
• To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

ROASTED NEW POTATO SALAD

Steps:

• Put oil in a 15x10-inch jelly roll pan; add potatoes and the next 4 ingredients and toss to coat then arrange potato mixture into a single layer.
• Bake at 425° for 30-35 minutes or till potatoes are tender, stirring occasionally; transfer to a large bowl.
• Add bacon, green onions and Ranch dressing and toss gently; add salt and pepper to taste.
• Serve immediately or chill to serve later.