PEAR AND PURPLE POTATO SALAD WITH MUSTARD SEEDS
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 1 Tablespoon Olive Oil
  • 2 cups of sliced purple potatoes
  • 3 Anjou pears cored and cut into thin wedges
  • 1 Tablespoon Mustard Seeds
  • ¼ cup lemon juice
  • ¼ cup Apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 1 Tablespoon Honey Dijon mustard
  • 1 Tablespoon of coconut aminos
  • 1 Tablespoon of coconut nectar
  • 1 small onion sliced
  • 4 cups of torn Kale
  • Black sea salt and ground black pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large skillet heat 1 Tablespoon olive oil over medium-high heat. Add potatoes and pear, cook until edges are browned. Once browned, place in the oven to roast, uncovered, for 12-15 minutes until tender.
  3. Now for the vinaigrette dressing, in a medium bowl whisk together the Mustard seeds, Lemon juice, Apple cider vinegar, ¼ cup of olive oil, Honey Dijon Mustard, Coconut aminos, Coconut nectar.
  4. In a large bowl combine potato mixture, onions, and kale. Pour in vinaigrette: toss to coat.
  5. Season to taste with black salt and pepper.
  6. Serve immediately.
Notes
To soften kale, massage for 1-2 minutes with olive oil until kale starts to wilt.
Recipe by Taste of Yummy at https://www.tasteofyummy.com/pear-and-purple-potato-salad-with-mustard-seeds/