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Grilled Potato Salad with Almond-Basil Chimichurri
  • 2 1/2 pounds mixed baby new potatoes and or fingerling potatoes halved
  • 1 bunch asparagus
  • 4 green onions
  • 1/3 cup olive oil plus more for drizzling
  • salt and pepper to taste
  • 3 tablespoons creamy almond butter
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 2 cloves garlic minced or grated
  • 1/2 cup fresh basil chopped
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons chives copped
  • pinch of crushed red pepper
  • 4 eggs
  • 1/2 cup toasted almonds chopped
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