This late summer salad is perfect for weeknight meals and makes great leftovers. It's filling, nutritious, and bursting with peak summer flavor. By adding purple potatoes and mung bean noodles, the salad has some serious staying power - with tons of fiber and protein.
Scrub and wash your purple potatoes, halve or quarter them, and then boil until you can slide a fork through each chunk. At the same time the potatoes are boiling, boil and cook your noodles. While those are cooking, chop your veggies and make your dressing.
To make the dressing, combine the ingredients in a small jar and shake to combine (the jar also lets you save the rest for leftovers). Alternatively, whisk all of the ingredients in a small bowl.
Toss the arugula in a large bowl with just enough dressing to very lightly coat it. Then throw in the rest of the salad ingredients, pour a bit more dressing, and toss to combine. Garnish with a bit of lemon zest and chopped parsley. Taste, and adjust as needed (add more dressing, some salt and pepper, or a spritz of lemon juice). Enjoy!
Lots of options - choose what works for you!
*I use mung bean fettuccine as it's naturally gluten-free (read why I'm GF), blends well with all sorts of flavors, and packs a serious punch of fiber (11 grams) and protein (25 grams). Use whatever noodles you like!
*Can't find those beautiful purple potatoes? Try baby red potatoes or fingerlings.
*This dressing is super simple in order to let the summer produce shine. If you want some more punch, try adding a drop of honey or maple syrup, a sprinkle of fresh or dried herbs, or some chopped garlic. Save the leftover dressing to use on other dishes throughout the week.