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Lilly’s Table

 
 
Elote Corn
Watermelon Stack Salad
© Lillys-Table.com Photo of Grilled Potato & Greens Salad
 

Tags: Gluten-Free vegetarian Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Grilled Potato & Greens Salad

from Watermelon Stack, Grilled Potato Salad & Elote, the Week of July 21, 2013.
View the previous or next recipe for this meal.

Potatoes are grilled and tossed with a lemon yogurt dressing and a handful of greens. When the acidic yogurt hits the hot potatoes, a slight curdling effect occurs with little globs of flavor nicely distributed throughout. Use this simple recipe as a base for adding more veggies as available.

Ingredients

  • 1½ lb red potato
  • 3 tablespoons olive oil
  • 1 clove garlic, finely minced
  • ½ teaspoon salt
  • 2 tablespoons plain yogurt
  • 1 lemon, zest and juice
  • 2 cups arugula, or spinach or other tender green

Serving Size: 2 People

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Preparation Instructions

Heat a grill over medium-high. Cut the potatoes into wedges (if they are small, leave them whole) and toss lightly with half of the olive oil. Place directly on the grill, cover and sear for 6-10 minutes. Reduce the heat slightly if the potatoes are not becoming tender. Once grill marks appear, flip over and sear on the other side for 6-10 minutes until cooked through.

Meanwhile, whisk together the garlic, salt, lemon juice, and yogurt. Slowly drizzle in the olive oil while whisking rapidly.

Roughly chop the arugula or baby spinach and fold into the dressing. As soon as the potatoes are grilled, toss into the greens & dressing.

Serve warm or room temperature.