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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 89.0
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 398.1 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 2.7 g

View full nutritional breakdown of Lemon-Basil Broccoli and Potato Salad calories by ingredient
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Lemon-Basil Broccoli and Potato Salad

Submitted by: ANARCHISTS_R_US

Introduction

A vegan side dish on the lighter side of comfort food. Delicious with oven roasted corn. A vegan side dish on the lighter side of comfort food. Delicious with oven roasted corn.
Number of Servings: 6

Ingredients

    3 medium potatoes, scrubbed
    1 cup chopped Broccoli
    1/4 cup packed fresh basil
    1 clove garlic, minced
    Juice of 1 lemon
    1 tsp salt, or to taste
    2-3 tbsp water

Directions

1. chop and cook potatoes until tender, but not falling apart.
2. chop broccoli into bite sized pieces, placei n bowl.
3. when potatoes are cooked: rinse under cold water, drain. take a few cubes of cooked potato (about 1/4 cup of cubes) and place in blender/food processor with basil, salt, lemon juice and 2 tbs of water. blend until smooth. if too thick, add another tbsp of water.
4. add potatoes to broccoli. top with dressing, mix.
5. refridgerate for 2 hours or more. the longer it sits, the better it tastes.

Number of Servings: 6

Recipe submitted by SparkPeople user ANARCHISTS_R_US.






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