If you're going to eat a white potato on Dr. Fuhrman's plan, this is the way you want to do it! You can elevate the nutrient-quotient of the humble white potato with this all-things-green baked potato salad recipe!
Start by making a batch of No-Oil Spinach Pesto Dressing in your high-speed blender.
Pierce your potato several times with a fork. Place in a microwave-safe bowl or dish and cook until fork-tender (about 3 to 5 minutes depending on your microwave settings). Set aside.
Wash and dry your curly kale (or sub baby kale) and cut into ribbons (skinny strips). Place in large mixing bowl and mix with 1/4 to 1/3 cup No-Oil Spinach Pesto Dressing. Use 1/4 cup for 2 cups of kale ribbons or 1/3 cup for 3 cups of kale ribbons.
Place dressed kale ribbons in a serving bowl. Top with sprouts, edamame and green onions (or corresponding substitutions).
Cut your cooled down potato down the middle (but not all the way through). Scrape out the inside of your potato with your fork. In a small mixing bowl add mashed Hass avocado, potato flesh and 1 tbsp. reserved Pesto Dressing.
Arrange hollowed potato skin on top of your salad and re-stuff with potato flesh mix.
Add more green onion and optional parsley for garnish. Serve immediately.
You can eat this salad with the potato completely cooled down or warm.
If you need to rewarm it after adding the avocado and dressing to the potato flesh, just pop it back in the microwave for 20 to 30 seconds.