šCelebrating Earth Day with this very green plant-based red creamer potato salad. It’s so creamy, bursting with flavor, and has plenty of crunch courtesy of Honeycrisp apples, celery hearts, and spring onions. The sauce is what makes this salad crazy good though. To make it, you’ll need: tahini sauce, olive oil, lime juice, coco milk, fresh cilantro, chives, fresh garlic, and sea salt. That’s it!
šHope you dig it;)
INGREDIENTSĀ (serves 3-4)
24 oz red creamer potatoes, boiled
1 tsp spring onions, diced
1 celery heart bouquet, finely chopped
1-2 Honeycrisp apples, peeled and chopped
TAHINI SAUCE: add all ingredients to food processor, and blend until creamy and smoothĀ
9 tbsp @kevala tahini sauceĀ
1 drizzle of olive oil (I like the taste/extra creaminess this adds, but it’s truly optional)
Squeeze of lime juice (Ā½ tsp=low histamine)
7 tbsp canned coco milk (I used Aroy-D: no fillers, preservatives, gums). Can sub with almond milk if you prefer. Add 2-3 tbsp, then taste and add more according to taste/preference.
1 small handful fresh cilantro
1 small handful fresh chives
1 garlic clove
Ā¼ tsp of sea salt+ a sprinkleĀ
INSTRUCTIONS
1. Boil potatoes until easy to poke with a fork (careful not to overcook).
2. Drain water, and cut potatoes in half.
3. In a large bowl: mix spring onions, apple, celery hearts, potatoes, and tahini sauce.
4. Taste for salt, and adjust if needed.Ā
5. Optional: top with Ā½ Honeycrisp apple (sliced).Ā
āBest enjoyed fresh
**GF/DF/LOW HISTAMINE (I followed mastcell360 low histamine foods list very strictly initially, then added some foods from the SIGHI list as I began to tolerate more foods, all under the care of a dietitian. A low histamine diet is restrictive and not meant to be followed long-term, as nutrient deficiencies may develop).**
