Mirra really loves white foods. In fact, for a vegetarian, she’s shockingly against anything green. So last night, when I asked her what she wanted for dinner, she said mashed potatoes (no surprise there). But you can’t just have mashed potatoes for dinner (she would say otherwise).The simple salad that I came up with, turned out really well, so I thought I’d write it up for y’all. There’s no mashed potato recipe here, you know how to make them. Boil potatoes, mash, add whatever quantity of delicious/fattening products that suit your fancy. Yogurt is a cool alternative to cream FYI. Oh and as you can see, I used fancy potatoes, these were Red Marias (a gift from a friend’s overloaded CSA)
The salad:
- 2 cucumbers, sliced
- 1/2 a can of chicpkeas (even better if you make your own, but it s summer, no one wants to boil chickpeas)
- 1/2 preserved lemon (small dice)
- 1 teaspoon preserved lemon juice
- 1 teaspoon lemon juice
- 2 Tablespoons minced fennel fronds
- A tiny bit of honey
- 1 Tablespoon pumpkin seed oil (or olive oil if you don’t have pumpkin)
- Lots of black pepper
- salt to taste
- splash of tobassco
So that’s it, mix it together and serve on top of your mashed potatoes.
