This recipe was the result of several laps around the farmers market, looking for the tastiest looking ingredients to make dinner with! We couldn’t resist the many colors of fresh baby potatoes that went into this dish which ended up perfectly satisfying our Summer salad craving.
4 cups kale, stemmed and chopped
4 green onions, chopped
small handful fresh thyme
2 cups baby potatoes, halved and boiled until soft
1/4 cup dijon mustard
1 clove garlic
sea salt and pepper, to taste
nutritional yeast and/or olive oil (optional)
Massage half the avocado with a little sea salt into the kale until wilted. Add remaining ingredients and stir until creamy. I added nutritional yeast to mine and Britney added a drizzle of cold-pressed olive oil to hers.