food+drink, Recipes

Grilled Potato Salad + Creamy Turmeric-Almond Dressing

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Just as it felt like summer may be winding down and we started using the oven again, temperatures shot up to triple digits and we are back to eating salads on the regular (maybe even for breakfast, is that taking it too far?). We’re vibing the New Moon energy this week and we’ve committed to taking better care of ourselves, physically and emotionally and being more realistic with what we put on our plates (pun intended). Although it may still be summer, we are feeling the crunch that comes with a new school year and the impending seasons that are super busy for us (yes, we’ve already got Holiday things in the works, and I’m not talking gift shopping.) Keeping up with the to-do list is important, but so is being present in the moment — for us, that means enjoying a healthy meal with very little prep time. So we can spend more time around the table (even if it is the coffee table) and less in the kitchen. 

Inspired by the New Moon, we’re letting this salad be simple and thoughtful. Don’t shy away from ingredients you aren’t familiar with, like dandelion greens — yes, the common “weed” growing in your yard. (You urban gardener, you.) If you can’t get your hands on some, understandable, but if you can, you should.

They add a mild, slightly bitter, but pleasant taste to this bowl and a huge slew of nutritional value — 4x more calcium and nearly 8x more Vitamin K than broccoli and twice as much iron as spinach! They also have diuretic properties that help cleanse the urinary tract and liver. Dandelion greens help boost your immunity by decreasing inflammation in the body — combined with the anti-inflammatory benefits of turmeric, this salad packs a powerful punch! We plan on making a huge bowl of this and digging in for every meal until it’s gone!

Grilled Potato Salad with Creamy Turmeric-Almond Dressing

prep time: 15 minutes
cook time: 20 minutes
gluten free, soy free, vegan


1 small romaine lettuce head, chopped
1/2 lb. dandelion greens, chopped
1/2 lb. new potatoes
1/4 cup extra virgin olive oil
1/2 cup fresh dill, minced
1/2 cup cherry tomatoes
1/4 cup pumpkin seeds
2 tbsp. almond butter
1/2 cup filtered water
1 tbsp. turmeric
1 tbsp. maple syrup (or honey if you’re not vegan)
juice + zest of 2 lemons
2 tbsp. apple cider vinegar
1 clove of garlic
pinch of salt
pepper to taste

for the potatoes
You’ll want to par-cook the potatoes before throwing them on the grill, so bring a pot of water to a boil. This will significantly cut down on time needed on the grill! Add potatoes to boiling water and allow to soften just enough to prick with a fork, 5 minutes or so. Drain potatoes from water and allow to cool while you heat up the grill. Slice potatoes in half, drizzle with EVOO, salt and pepper and pop on the grill. Cook for 10 minutes per side, or until the potatoes are grilled to your liking (we like ours with a little crunch).

for the salad dressing
Place almond butter, water, apple cider vinegar, garlic, sweetener, lemon juice + zest and spices in a blender and blend until combined. Turn the speed of your blender down and slowly drizzle in EVOO and allow mixture to emulsify into a delicious anti-inflammatory salad dressing. 

wash and chop your greens, slice your tomatoes and add in pumpkin seeds or any other goodies you have on hand. Drizzle your salad with the sunny turmeric-almond dressing (you’ll likely have a bunch leftover) and toss to coat. Add fresh dill and grilled potatoes to the mix and you have an incredibly delicious anti-inflammatory salad for dinner!

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