2lb baby red potatoes quartered.
4oz package butter lettuce
2 heirloom tomatoes cubed
2 avocados cubed
Pickled onion recipe ⬇️
Shallot Dijon vinaigrette ⬇️
preheat oven to 450 degrees.
Place potatoes in large bowl, coat generously with olive oil, dill and sea salt. Stir together and transfer potatoes to a large baking sheet. Spread out evenly.
roast for 30 minutes, stirring halfway through.
While potatoes are roasting, combine lettuce, tomatoes, avocado, red onion in a large salad bowl. sprinkle with sea salt. Add potatoes on top of salad right out of the oven.
toss with vinaigrette.