This refreshing potato salad is just what I need on a hot tropical day like today. And the best part, it's portable. So no more excuses for eating junk food at work.
The past 5-6 years I have been working at home which enabled me to make breakfast, lunch, and dinner at home. These days, however, with our bakery project, I have to eat breakfast and lunch outside the house. Until we start the food health cafe, options in Kampot to eat yummy vegan delights that are healthy are very slim.
But this potato salad saved our day. Made it the day before and think we might have some left for tomorrow too.
Since I have less home time these days more quick and healthy lunch or breakfast recipes will pass by!
POTATO SALAD WITH CELERY LEAF PESTO
INGREDIENTS (serves 3)
For the pesto
2 cups celery herb (if you don't have celery herb, celery leaf tops work too)
1/4 cup sunflower seeds, toasted
2-3 tbsp olive oil
2-3 cloves of garlic
2-3 tbsp nutritional yeast
Sea salt to taste
For the potato salad
2-2.5 cups potatoes, chopped
1/3 cup spring onions, chopped
1.5 cup white cabbage, shredded
1 cup carrots, julienned
1 cup tomatoes, chopped
DIRECTIONS
- Cook the potatoes in lightly salted water until fork tender. When ready drain and allow to cool completely.
- While the potatoes are cooking, combine all celery leaf pesto ingredients in a blender or food processor and blend until paste-like consistency. Set aside.
- Add everything to a bowl and stir well to combine and serve. Enjoy straight away or store in a container for later. Can be kept in the fridge for up to 3 days.
HAVE A HAPPY AND HEALTHY WEEK ღ ღ ღ
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600
LET'S CONNECT!
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