Potato Nacho Salad Plate

With fresh ingredients, hot & crispy potato slices, and a creamy dressing, this meal has a unique capacity for simultaneous comfort, lightness, deep nourishment, and easy digestion. Simple enough for everyday fare, it’s also special & fun to serve for a casual get together with friends. See below for a summary of the benefits of potatoes.

Serves 2

6 – 8 medium gold potatoes, scrubbed

Lettuce, any type (4 – 6 cups)

Toppings: 

• Guacamole Dressing   
• 1 cup cilantro, chopped
• ¼ cup olives, sliced 
• 1 – 2 green onions, sliced
• 1 cup cherry tomatoes, sliced
• 1 lime
• Sprouts, any kind
• Salsa (optional)
• Hot sauce (optional)
• Cucumbers or peppers, diced

Guacamole Dressing

1 large or 2 small ripe avocadoes
½  cup water
2 Tbs lemon juice
1 – 2 garlic cloves
1 tsp honey
¼ tsp salt (to taste)

1. Preheat the oven to 400. 
2. Slice the potatoes into ¼ inch thick slices. Arrange potatoes on a cookie sheet lined with parchment paper. 
3. Bake for 20 minutes, flip and bake 10 more minutes until tender and nicely browned. I find when I use the convection feature on my oven there is no need to flip the potatoes.
4. While the potatoes are baking, prepare the toppings.
5. Scoop the flesh out of the avocadoes and blend with the remaining dressing ingredients until smooth.
6. Let people build their own plate starting with lettuce, then roasted sliced potatoes, followed by toppings, then guacamole dressing and a squeeze of lime. Enjoy!