Before I left for India my mission was to clean out my fridge. Classic Virgo! Because I had a lot of potatoes, spinach, tomatoes and cucumber, I ate this salad at least  a handful of times the week before I left and looked forward to it every time. It was also the first meal that I made when I got back! It’s so simple & versatile, and the hash browns make it into a simultaneously fresh & warming meal. I recently made it for a friend who was coming over to watch a movie and she thought it was delicious too.

Read more about the healing properties of potatoes.

Here is the general idea for a single serving meal-sized salad…

For the hash browns:

  • Hand grate 2 to 4 medium potatoes (washed, peel on), possibly grating in some onion as well, or just add 1/2 teaspoon of onion powder.
  • Put it all in a non-stick pan, along with salt and pepper to taste. I use the fabulous Green Life ceramic pans and need no oil. You could add a little olive oil if needed.
  • With the heat on medium, stir the potatoes around so that the seasonings get evenly distributed, then press the potatoes down with the back of a spatula. Put the lid on and cook for 5 to 7 minutes.
  • When the bottom is browned, flip the hash browns (I separate the pan into quarters to do this) and cook the other side until it’s browned and the potatoes are cooked through, 7 to 10 minutes.

Meanwhile make the salad:

  • In the bottom of a medium salad bowl mix 1 – 2 Tbs lemon juice, 1/2 Tbs honey or maple syrup, 1/2 to 1 tsp mustard (optional – I use a raw fermented Dijon), possibly a very little olive oil unless you are using avocado in which case you don’t need the oil.
  • Add 1/2 an avocado if you have some, 1/2 cup frozen and thawed peas (I run them under hot water in a strainer), 1 cup sliced cucumber, 1 cup halved cherry tomatoes, red or green onion to taste, possibly some sliced olives, maybe cilantro or other herbs (dill would be divine). Mix everything around. Taste, add salt & pepper and adjust other seasonings.
  • For the greens, I love spinach in this salad but other greens and lettuces would work well, or a combinations, + sprouts if you have them. I use about 4 cups greens. Arugula has been nice in the mix.
  • Toss the greens with the rest of the salad. Make sure you are satisfied with the amount of dressing & flavor and adjust if desired.
  • When the potatoes are ready lay them on top of the salad.
  • Enjoy!

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