Taking advantage of fresh local radishes, this salad delivers a double dose of hemp, paired with roasted potatoes for added creaminess. Best served room temperature, start with 1 tablespoon of hemp oil and work your way up if you’re new to it, as it has a strong nutty flavour.

Radish and Roasted Potato Salad with Hemp Dressing

Makes four servings

Gluten-free, soy-free, vegan

1.5lb (680g) baby potatoes, halved
1 tablespoon (15mL) extra-virgin olive oil
1/4 teaspoon (3g) garlic powder
10 to 12 fresh radishes, cleaned and sliced (about one bunch)
2 celery ribs, chopped
3 tablespoons (45g) freshly chopped chives
1-2 tablespoons (15mL-30mL) hemp seed oil
juice of half a lemon
2 tablespoons (30g) hemp seeds
sea salt to taste
fresh ground pepper to taste

Preheat oven to 425F. Toss baby potatoes with olive oil and sprinkle with garlic powder. Roast in oven for approximately 25 minutes, until browned and cooked through. Remove from oven and let cool.

Meanwhile, toss remaining ingredients together in a bowl, coating well and checking for seasonings. When potatoes have slightly cooled, add to bowl, tossing to coat. Let sit for at least an hour and serve room temperature.

(c) 2010 Laurie Sadowski

SubscribeRelated Articles and Favorite Reads

Tweet