Smashed potato salad

Ingredients:

Smashed Potatoes

• 15-20 small potatoes
• Salt
• Pepper
• 1-3 tbsps of avocado oil

Salad:

• 1 head of lettuce (finely chopped)
• 1/2 cup of roughly chopped carrots
• 1 cucumber (thinly sliced)
• Handful of cherry tomatoes (halved)

Jalapeño Honey Dressing:

• 1 cup cashews (soaked for 2-6 hours and drained)
• 1 jalapeno (lightly coated in avocado oil)
• 1 garlic clove
• Drizzle of honey
• 1/2 lemon (juiced)
• 1/2 tsp salt
• 1-2 cups water

Instructions:

Smashed Potatoes:

• Boil the small potatoes until tender (I boil them with 1 cup of water on a trivet in my instant pot for 12 minutes)
• Preheat the oven to 400 F
• Smash the potatoes with a fork and rub each with a few drops of avocado oil and sprinkle with salt and pepper
• Airfry or Bake at 400 F for 15-20 minutes

Salad:

• Prepare the salad by mixing all of the chopped ingredients

Jalapeño Honey Dressing:

• Airfry and Bake a whole jalapeño in the oven at 400 F for 5-7 minutes
• Remove the stem from the jalapeño and add to the blender with the other dressing ingredients 
• Blend on the sauces/batters option until smooth

Assembly:

• Add the salad into a bowl, top with smashed potatoes, and drizzle with the dressing.