Earthy purple potatoes, sweet corn, and red bell peppers complement watercress's peppery tang.
- 2 tablespoons olive oil
- 1 pound small purple Peruvian potatoes, quartered
- 1/2 teaspoon salt
- Black pepper to taste
- 8 ounces watercress (equivalent to two small bunches)
- 1 red bell pepper, thinly sliced
- 1 ripe avocado, preferably Hass, cubed
- 1 cup corn kernels, blanched for 1 minute (if fresh); defrosted (if frozen)
- 1/2 cup plain kefir or 1/4 cup plain yogurt watered down with 1/4 cup water
- 1 tablespoon fresh lemon juice or to taste
- 1 teaspoon honey
- 1 tablespoon olive oil
- 2 tablespoons goji berries, chopped
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- Salt (optional)
- 1 tablespoon chia seeds
1. To make the salad: Warm a large skillet over medium heat. Add the oil, potatoes, salt, and pepper. Cover and cook, stirring occasionally, until the potatoes are brown and tender, 7 to 9 minutes. Place the watercress in a salad bowl or on a large platter and scatter potato mixture, bell pepper, avocado, and corn kernels on top.
2. To make the dressing: In a bowl, whisk together kefir or yogurt, lemon juice, honey, oil, goji berries, garlic powder, mustard, and salt (if using) until smooth. Sprinkle in chia seeds. Lightly drizzle over the salad and serve immediately.
Chef's Note: Chia seeds will absorb liquid and make the dressing too thick if allowed to sit. To make the dressing in advance, combine all the ingredients except for the chia seeds and chill, then stir in the chia seeds just before serving.