There are so many fantastic flavors in this healthy Thai roasted potato kale salad, which is tossed with a light peanut dressing. To save yourself some time, chop the kale, make the quick peanut dressing and grate the zucchini while the potatoes cook. Everything will be ready to go once the potatoes come out of the oven!
Equipment
- Baking sheet
- Medium bowl
- Large bowl
- 1 lb Little Potatoes
- 2 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 6 cups kale, chopped
- 1 cup zucchini, grated
Dressing:
- 3/4 lime, juiced
- 2 Tbsp natural peanut butter
- 1 Tbsp + 1 tsp soy sauce
- 2 tsp agave nectar or honey
- 1 1/2 tsp fish sauce
- 1 1/2 tsp rice vinegar
- 1/2 tsp chili garlic sauce
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Instructions
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Step 1
Preheat the oven to 400 °F.
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Step 2
Cut the Little Potatoes in half, place on a baking sheet, then toss with olive oil, salt and pepper. Cook until tender when pierced with a fork and golden brown, stirring halfway through, about 30 minutes.
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Make the Dressing:
In a medium bowl, whisk together the lime juice, peanut butter, soy sauce, agave nectar (or honey), fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth.
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Step 4
In a large bowl, mix the roasted potatoes, kale, grated zucchini and dressing. Toss to combine. Serve.
