Recipe: New Potato Salad With Creamy Arugula and Avocado Dressing

Serves 6.

Note: New potatoes vary in size. If you have an assortment of dimensions, cut the larger ones in quarters and halve the smaller ones before cooking. If you want to make this more of a meal, add a can of rinsed and drained black beans. Leftovers can be stored in a tightly covered container, with a piece of plastic wrap placed on the surface of the salad.

• 1 1/2 lb. new potatoes, halved

• 1 garlic clove, chopped

• 2 c. arugula

• 1 large avocado, ripe

• 1/4 c. plain yogurt, dairy or non-dairy

• 1 tbsp. extra-virgin olive oil

• 1 tsp. salt

• 4 large red radishes, sliced into matchsticks

• 3 large green onions, chopped

Directions

For the dressing, place the garlic, arugula and avocado in a food processor bowl and process to mince finely. Scrape down and process a few times to get it as smooth as possible. Add the yogurt and process again, scraping down until smooth. Add the rice vinegar, olive oil and salt, and process.

Pour the avocado mixture over the potatoes in the bowl and toss to coat. Stir in half of the radishes and green onions, then serve the salad in bowls, sprinkled with the remaining radishes and green onions.

Nutrition information per serving:

Calories180Fat8 gSodium410 mg

Carbohydrates26 gSaturated fat1 gAdded sugars0 mg