Salsa Verde with a Side of Spud
Pan-Seared Potatoes and Broccoli Topped with a Zesty Tomato-Avocado-Apple Salsa
40 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Channeling the vibrant spirit of Mediterranean kitchens, this dish brings together crispy potatoes, broccoli, and a fresh salsa that walks the tightrope between sweet, tart, and creamy. Along the way, you'll learn why lemon zest does more than just impress your dinner guests.
Ingredients
Yield
4
Instructions
- 01Place the potato cubes in a large pot of cold salted water. Bring to a boil, reduce to a simmer, and parboil for 6 minutes until just fork-tender. Drain thoroughly.
- 02Heat 3 tablespoons olive oil in a large 12-inch skillet over medium-high heat. Add drained potatoes in a single layer and cook, undisturbed, for 5 minutes to develop a golden crust.
- 03Stir potatoes and add broccoli florets and 3/4 teaspoon salt. Sauté, stirring occasionally, for 7-8 minutes, until potatoes are crisp and broccoli is bright green with darkened edges.
- 04Add diced red bell pepper to the pan and cook for 2 minutes until just softened. Remove skillet from heat and set the potato mixture aside, loosely covered.
- 05While the vegetables cook, make the salsa: In a medium bowl, combine onion, garlic, tomatoes, apple, avocado, and remaining 1/2 teaspoon salt and 3/4 teaspoon black pepper.
- 06Add lemon zest and juice to the salsa, then drizzle in the remaining 1 tablespoon olive oil. Gently fold in chopped parsley.
- 07Taste salsa and adjust seasoning, adding more salt, pepper, or lemon juice if desired.
- 08To serve, mound the hot potato and broccoli mixture onto plates. Spoon the salsa generously over the top, letting the juices mingle. Serve immediately for best texture.
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