Vegan potatoe salad

mmmmm I love the idea of this vegan potato salad, and using sunflower tahini will help to boost your metabolism. Sunflower seeds are a rich source of selenium which is an essential nutrient for thyroid function! the ingredients were change to be Plan friendly

3 pounds red potatoes

1 pinch salt, to taste

¼ cup sunflower tahini

2 tablespoons avocado oil

2 tablespoons warm water

1 organic lemon, zested and juiced

1 pinch pepper

½ teaspoon celery seed

½ cup red onion, finely chopped

1 handful basil, roughly chopped

2 to 3 cups baby arugula or baby romaine

The Metabolism Plan Sun Tahini

• 1 cup sunflower seeds

• ¼ cup extra virgin olive oil

• ¼ cup water

• 1 garlic clove, peeled

• 2 tbsp. lemon juice

• dash sea salt

• optional: add more water for creamier tahini

Add all ingredients to a food processor and blend until smooth, about 3 minutes.

Serve immediately, or store and refrigerate up to 5 days.

Bring a large pot of water to a boil. Add a pinch of salt. Cut the potatoes into quarters and then cut each quarter into chunks that are roughly one inch big. Add the potatoes to the boiling water and let cook until potatoes can be easily pierced with a fork, about 8 to 10 minutes.

While the potatoes cook, whisk together the tahini, warm water, oil, lemon juice and lemon zest in a large mixing bowl. Season with 1 teaspoon of salt and ½ teaspoon of pepper.

Drain the potatoes. While the potatoes are still hot, add them to the dressing and toss. Add in the celery seed, onion, and basil. Place in the fridge and let chill for at least an hour before serving. Right before you serve the potato salad, add in the arugula and toss. Can be served cool or at room temperature.

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