Raspberry Salad

By mahto

Ingredients

• Serves 6
• 4 large red potatoes
• 1 cup fresh raspberries
• 4 cups loosely packed mixed leafy greens such as arugula or baby spinach
• 1/2 cup snap peas
• 1/2 large red onion, thinly sliced
• 1 Tbsp coconut oil, melted
• 1/2 tsp honey
• 1 Tbsp finely chopped fresh sage
• 1 Tbsp sesame seeds
• 1/4 tsp sea salt
• 1/4 tsp crushed red pepper
• 1/4 tsp black pepper

Preparation

Step 1

BOIL a large pot of lightly salted water over medium heat; add potatoes and cook for 20 minutes or until tender. Remove from heat; drain and run under cool water for 1 minute. Dice potatoes and place in a large bowl.

ADD remaining ingredients; gently toss to combine.

TRANSFER to serving bowls; serve warm.