potato & arugula salad

Ingredients

1. 2 cups baby arugula (washed)

2. 1/4 cup of Basil Pesto (you can make your own or buy storebought. I say make your own. It makes a hugeee difference!)

3. 2 lemon wedges

4. 5-6 Teeny Tiny Potatoes (sliced)

5. 1/4 tsp Dried Rosemary

6. Pinch of Salt

7. Drizzle of Extra Virgin Olive Oil

8. Freshly Shredded Parmesan Cheese

Directions

1. In your serving bowl or tray of choice, massage your arugula with a tiny bit of olive oil. Squeeze the juice of one lemon wedge on top. Set aside.

2. In a medium sized bowl, add your potato slices, sprinkle some salt on top, juice of your other lemon wedge, and drizzle some olive oil.

3. Pop your potatoes into the air fryer for about 10-12 minutes.

4. Once your potatoes are done, you can throw them in the fridge to allow them to cool down or you can immediately assemble your salad if you don’t feel like waiting.

5. Begin assembling your salad. Add your potatoes on top of the arugula, spoonfuls of your pesto, and top with the shredded parmesan cheese. And enjoy! I love eating this salad with some pizza. The texture of the arugula pairs really well with the crispiness of a good crust. It’s absolutely delicious <3