Ingredients:
2lb baby red potatoes quartered.
Olive oil
Dill
Sea salt
1/4 tsp Calm The F Down - Adaptogenic Herb Compound
4oz package butter lettuce
2 heirloom tomatoes cubed
2 avocados cubed
1/4 cup Pickled red onion
1/4 cup Shallot Dijon vinaigrette
instructions:
preheat oven to 450 degrees.
Place potatoes in large bowl, coat generously with olive oil, dill, herb compound 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.
enjoy.