One of the most fun things about traveling is finding food inspiration and ideas. I’m most drawn to simple preparations with creative twists. In Israel, I loved the myriad varieties of salads, which are served morning, noon, and night. I could spend a month in Israel just studying the salads. On a recent trip, my family’s last lunch before heading to the airport was at a lovely little café in the suburbs of Tel Aviv. One of the dishes we enjoyed was a mixture of sweet and white potatoes on a bed of greens. Nothing fancy, but it looked great and tasted even better. Once home, I made my copycat version of the salad, with two additions: a diced avocado mixed into the greens, and a topping of pumpkin seeds. It may look fancy, but it’s very easy to make. The pleasing presentation makes it a good salad to impress company, as well as to bring to potlucks.

　　

Ingredients

6 or more servings

　　1 large sweet potato

　　4 medium white potatoes, preferably Yukon gold or red-skinned

　　1/2 cup vinaigrette, homemade (page 221) or store-bought

　　Salt and freshly ground pepper to taste

　　4 ounces mixed baby greens, or more as desired

　　1 cup cherry or grape tomatoes, halved

　　1 medium avocado, diced

　　Toasted pumpkin seeds

　　

Step 1

Microwave the sweet and white potatoes separately until done but still nice and firm. Start with 3 minutes, then test. When done, plunge into a bowl of cold water.

　　

Step 2

When the potatoes are cool enough to handle, peel and dice them. Combine in a mixing bowl with half of the vinaigrette; season with salt and pepper.

　　

Step 3

Line a large serving platter with the greens. Mound the potato mixture in the center.

　　

Step 4

Scatter the tomatoes and avocado around the perimeter of the salad. Top the potato mixture with a sprinkling of pumpkin seeds. Serve at once, passing additional vinaigrette.

　　

nutrition information

Step 5

Calories: 277

　　

Step 6

Total Fat: 18g

　　

Step 7

Protein: 3g

　　

Step 8

Carbohydrates: 28g

　　

Step 9

Fiber: 4g

　　

Step 10

Sodium: 70mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).