Thai Roasted Potato Kale Salad Thai Roasted Potato Kale Salad

Thai Roasted Potato Kale Salad

There are so many fantastic flavors in this healthy Thai roasted potato kale salad, which is tossed with a light peanut dressing. To save yourself some time, chop the kale, make the quick peanut dressing and grate the zucchini while the potatoes cook. Everything will be ready to go once the potatoes come out of the oven!

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

Preheat the oven to 400°F.

Cut the Little Potatoes in half, place on a baking sheet, then toss with olive oil, salt and pepper. Cook until tender when pierced with a fork and golden brown, stirring halfway through, about 30 minutes.

In a large bowl, mix the roasted potatoes, kale, grated zucchini and dressing. Toss to combine. Serve.

Dressing: In a medium bowl, whisk together the lime juice, peanut butter, soy sauce, agave nectar (or honey), fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth.

Step 1 out of 4

Preheat the oven to 400°F.

Step 2 out of 4

Cut the Little Potatoes in half, place on a baking sheet, then toss with olive oil, salt and pepper. Cook until tender when pierced with a fork and golden brown, stirring halfway through, about 30 minutes.

Step 3 out of 4

In a large bowl, mix the roasted potatoes, kale, grated zucchini and dressing. Toss to combine. Serve.

Step 4 out of 4

Dressing: In a medium bowl, whisk together the lime juice, peanut butter, soy sauce, agave nectar (or honey), fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth.

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