Roasted Potato Salad with Avocado Pesto Recipe - (4.5/5)

Ingredients

• For the salad:
• 2 medium red-skinned potatoes, peeled and cut into cubes
• 1 medium sweet potato, peeled and cut into cubes
• 2 Tbsp (30 ml) extra virgin olive oil, preferably organic
• 1/2 about 1/2 tsp (2.5 ml) fine sea salt, to your taste
• 4-5 medium radishes, trimmed and sliced, then cut into half-moons
• 3 green onions, white and light green parts only, sliced
• 1/2 batch tempeh bacon, cooked well and then crumbled (optional)
• For the dressing:
• 2 cups (480 ml) fresh basil leaves, unpacked (about 25 g)
• 2 cloves garlic, chopped
• 1 Tbsp (15 ml) extra virgin olive oil, preferably organic
• 1 Tbsp (15 ml) freshly squeezed lemon juice
• 1/2 tsp (2.5 ml) dijon mustard
• 3 drops plain liquid stevia
• 1 medium just-ripe avocado, peeled and pitted
• 1/2 small jalapeno pepper, minced
• 1-2 Tbsp (15-30 ml) water, to your taste
• fine sea salt, to taste