One of the most fun things about traveling is finding food inspiration and ideas. I’m most drawn to simple preparations with creative twists. In Israel, I loved the myriad varieties of salads, which are served morning, noon, and night. I could spend a month in Israel just studying the salads. On a recent trip, my family’s last lunch before heading to the airport was at a lovely little café in the suburbs of Tel Aviv. One of the dishes we enjoyed was a mixture of sweet and white potatoes on a bed of greens. Nothing fancy, but it looked great and tasted even better. Once home, I made my copycat version of the salad, with two additions: a diced avocado mixed into the greens, and a topping of pumpkin seeds. It may look fancy, but it’s very easy to make. The pleasing presentation makes it a good salad to impress company, as well as to bring to potlucks.
Recipe information
Yield
6 or more servings
Ingredients
Preparation
Step 1
Microwave the sweet and white potatoes separately until done but still nice and firm. Start with 3 minutes, then test. When done, plunge into a bowl of cold water.
Step 2
When the potatoes are cool enough to handle, peel and dice them. Combine in a mixing bowl with half of the vinaigrette; season with salt and pepper.
Step 3
Line a large serving platter with the greens. Mound the potato mixture in the center.
Step 4
Scatter the tomatoes and avocado around the perimeter of the salad. Top the potato mixture with a sprinkling of pumpkin seeds. Serve at once, passing additional vinaigrette.
nutrition information
Step 5
Calories: 277
Step 6
Total Fat: 18g
Step 7
Protein: 3g
Step 8
Carbohydrates: 28g
Step 9
Fiber: 4g
Step 10
Sodium: 70mg
