Serves 6 or more
1 large sweet potato
4 medium white potatoes, preferably Yukon Gold or red-skinned
1/2 cup vinaigrette (homemade or store-bought)
Salt and freshly ground pepper to taste
4 ounces (or as desired) mixed baby greens
1 cup (1/2 pint) cherry or grape tomatoes, halved
1 medium avocado, peeled and diced
Toasted pumpkin seeds for topping
Microwave the sweet potato and white potatoes separately until done but still nice and firm. Plunge into a bowl of cold water when done.
When the potatoes are cool enough to handle, peel and cut into dice-sized pieces. Combine in a mixing bowl with vinaigrette; season with salt and pepper.
Line a large serving platter with the greens. Mound the potato mixture in the center.
Scatter the tomatoes and avocado around the perimeter of the salad. Top the potato mixture with a sprinkling of pumpkin seeds. Serve at once; pass around additional vinaigrette as desired.
Adapted from Vegan Express by Nava Atlas.
For even more vegetarian recipes, check out VegRecipes.org.
