By Gabby of The Veggie Nook
Serves 4.
- ~1lb baby potatoes, halved
- 1/2 a red onion, cut into 4 wedges and separated
- 1/2 tbsp avocado oil
- 1 tbsp chopped rosemary
- 1 tsp balsamic vinegar
- 1/2 tsp minced garlic
- salt & pepper to taste
- heaping 1/2 cup hazelnuts
- 1/3 cup chopped parsley
- 1 cup baby arugula
- fresh ground pepper
- 3/4 recipe of Avocado, Lime & Jalapeno Dressing
Avocado, Lime & Jalapeno Dressing Recipe:
Makes 3/4 cup.
- 1 avocado
- 1/2 a jalapeno, seeded
- juice of 1/2 a lime
- 1 tbsp white wine vinegar
- 1/2 tbsp olive oil
- 1/2 tsp fresh ground pepper
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 4 tbsp of water, for blending
Put all ingredients in a blender and blend until smooth.
Preheat your oven to 425F. Combine the first 7 ingredients in a large bowl so all the potatoes and onions are completely coated in the mixture. Transfer for a greased roasting pan (I used coconut oil) and roast the potatoes, uncovered, for 30 min or until easily pierced with a fork. When they’re done, set them aside to cool while you assemble the other ingredients.
Toss all ingredients in a bowl with the Avocado, Lime and Jalapeno Dressing and chill in the fridge for at least 30 min before serving. Serve cold for the best flavour!
