Healthy Sides
weeknight
cookingSHAVED TURNIP SALAD
Whisk 2 tablespoons lemon juice, 1 mashed anchovy fillet,
1 small grated garlic clove, ¼ teaspoon kosher salt and a few
grinds of pepper in a large bowl; let sit 5 minutes. Whisk in
2 tablespoons olive oil. Peel 2 small turnips and thinly slice
on a mandoline. Toss with the dressing along with ½ cup
fresh parsley; season with salt and pepper.SWEET POTATOES WITH AVOCADO RANCH DRESSING
Toss 1½ pounds sweet potatoes (cut into chunks), 3 tablespoons
olive oil, 1 teaspoon ancho chile powder and ½ teaspoon each
ground coriander and kosher salt on a baking sheet. Roast
at 450 ̊ until tender, 30 minutes. Puree ½ avocado, ¼ cup
buttermilk, 2 tablespoons each light mayonnaise and chopped
dill, 2 sliced scallions, 1 tablespoon each white wine vinegar and
water, 1 minced garlic clove and ½ teaspoon salt in a blender. Top
the potatoes with the dressing and diced avocado.He a lth y Sides
weeknight
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