• 3 large (red/white/purple) potatoes, chopped 
• 1 English cucumber, sliced into ribbons
• 1 carrot, sliced into ribbons
• 15 oz. canned chickpeas, no salt added
• 2 cups spring mix
• 4 red radishes, sliced (optional)
• 1 cup quinoa, cooked (optional)

Green Goddess Dressing:

• 12.3 oz. silken tofu (1 pack)
• 2 garlic cloves
• 1 large scallion
• 1 cup fresh basil
• 1 ½ cups olive oil
• 1 Tbsp. lemon juice
• 1 Tbsp. distilled vinegar
• 2 Tbsp. water
• 1 tsp. white miso paste (optional)
• ¾ tsp. salt
• ½ tsp. pepper (optional)

1. Fill a medium pot with water until half full and bring it to a boil. Then, add potatoes and simmer it gently until tender (about 10 minutes). 
2. Slice your radishes (optional), cucumber, and carrots into matchsticks, or you can use a peeler/mandoline slicer to slice these vegetables into thin pieces. If using a peeler/mandoline, slice cucumber and carrots into ribbons (long, thin pieces). 
3. Once potatoes are cooked, use a slotted spoon to remove them and set aside. Once cooled down, cut potatoes into bite-sized pieces. 
4. Assemble all ingredients in a large salad bowl or individual serving bowls.
5. Note: You can save the warm water to blanch other vegetables that you want to add into the salad. Substitute vegetables as you see fit. DIY and have fun!