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RECIPE
9 INGREDIENTS3 STEPS30MIN

Purple Potato Salad

5.0
1 Ratings

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Alina Z

Alina Z (Zhukovskaya) is an award-winning, board-certified health coach, detox specialist, chef, and creator of the #1 Diet in America, as selected by Harper's Bazaar Magazine.
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This leafy sald is the perfect health food.
30MIN
Total Time

Alina Z

Alina Z (Zhukovskaya) is an award-winning, board-certified health coach, detox specialist, chef, and creator of the #1 Diet in America, as selected by Harper's Bazaar Magazine.
GO TO BLOG

Ingredients

US / METRIC
Servings:
1
Serves 1
to taste
Zucchini , chopped
to taste
Cherry Tomatoes
to taste
Canned Mushrooms
to taste
Pine Nuts
to taste
Hummus

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Nutrition Per Serving

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CALORIES
279
FAT
0.5 g
PROTEIN
14.7 g
CARBS
60.1 g

Cooking Instructions

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Step 1
Steam the Baby Potato (3) and Zucchini (to taste) in a steamer basket on the stove top. Once cooked, halve the baby potatoes.
Step 2
Quarter the Artichoke (1), chop the Sun-Dried Tomatoes (1/2), halve the Canned Mushrooms (to taste) and Cherry Tomato (to taste). Fill a plate with Fresh Spinach (1 cup).
Step 3
Top with the baby potatoes, zucchini, cherry tomatoes, artichoke, canned mushrooms, sun-dried tomato, Pine Nuts (to taste), and a scoop of Hummus (to taste). Serve and enjoy!

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Nutrition Per Serving
Calories
279
% Daily Value*
Fat
0.5 g
1%
Saturated Fat
0.1 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
60.1 g
22%
Fiber
17.7 g
63%
Sugars
3.4 g
--
Protein
14.7 g
29%
Sodium
298.7 mg
13%
Vitamin D
--
--
Calcium
154.4 mg
12%
Iron
6.3 mg
35%
Potassium
1098.5 mg
23%
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