Dill Pesto Potato Wedge Salad {Vegan Friendly}

cottercrunch.com

IP obsessed

subheading: FOR THE DILL PESTO:

2 cups fresh dill (stems included)

½ Lemon - juice

½ raw cashews

Salt/pepper to taste (¼ tsp each at least)

2 garlic cloves, peeled

1 medium shallot, diced (or about ¼ cup red onion)

¼ tsp ground Cumin

1 tbsp Dijon mustard

¼ cup olive oil (to add last)

subheading: SALAD:

1 purple sweet potato or regular sweet potato - sliced

2 to 3 cups or around 1 lb new potatoes or fingerling potatoes sliced half) See notes for paleo option

1 to 2 tbsp broth

1 head of Boston lettuce sliced into wedges.

cucumber sliced to shaved to place between the potatoes

Microgreens/sprouts to garnish

2 tbsp or more capers

lemon slices

Optional topping - roasted pumpkin seeds, bacon, parmesan (omit if paleo, vegan)

Directions at cottercrunch.com

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