Recipe makes 2 servings.
Macros Per Serving: Protein: 23g | Fat: 5g | Carbs: 90g | Fiber: 10g | Calories: 425
** For an extra 12g protein, add 2 chopped hard-boiled eggs to this recipe.
INGREDIENTS:
- 7 small potatoes
- 1 carrot, peeled & grated
- 1 stalk celery, thinly-sliced
- 2 scallions, thinly-sliced
DIJON DRESSING INGREDIENTS:
- 1 heaping TB Dijon mustard
- 1 heaping TB tahini
- Juice of 1 lemon
- 1 TB apple cider vinegar
- 1 medjool date OR 1 TB honey
- 1/4 cup water
- Himalayan salt, to taste
- Dash onion powder
DIRECTIONS:
- Steam potatoes (you can peel or leave skin on) for 25 minutes. Set aside to cool.
- Place all dressing ingredients in a blender and blend until smooth.
- Add carrots, celery, and scallions to cooled potatoes. Add dressing to the potato mixture and gently stir until well-combined.