www.ascpskincare.com 15
Serves 4
Arugula, White Bean, and Potato Salad
This fresh potato salad is packed with both gut-
healthy fiber and prebiotics. Cooked and cooled
potatoes are high in resistant starch, a prebiotic
that helps feed beneficial gut bacteria.
1 pound small red or blue potatoes, halved
¼ cup + 2 teaspoons olive oil, divided
¼ teaspoon salt
¼ teaspoon freshly ground pepper
¼ teaspoon smoked paprika
¼ cup uncooked quinoa
1 (15 ounce) can white beans, drained
and rinsed
1/3 cup toasted slivered almonds
8 cups arugula
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
Preheat oven to 400 degrees F. Toss the halved potatoes with 2
teaspoons olive oil, salt, pepper, and smoked paprika. Place in a
single layer on a baking sheet and roast for 25–30 minutes until
tender. Remove and let cool slightly.
While the potatoes are cooking, place the quinoa and 1/2 cup
water in a small saucepan and bring to a boil. Reduce heat to low,
cover, and simmer until the quinoa is tender, about 12 minutes.
Remove from heat and let stand an additional 5 minutes before
fluffing with a fork.
Combine potatoes, quinoa, white beans, slivered almonds, and
arugula in a large bowl.
For the dressing, whisk together the vinegar, garlic, Dijon
mustard, and a generous pinch of salt and pepper in a small
jar or container. Continue to whisk, slowly drizzling in the
remaining ¼ cup olive oil until a creamy dressing forms.
Pour dressing over salad, gently toss, season to taste, and serve.