Who doesn’t love a baked potato? No one. Who Doesn’t love potato salad? No one. BUT both of those are calorie bombs that can wreck a healthy days eating in no time. Out of my love for those, I’ve created my “LOADED Baked Potato” Salad. It really does combine elements of these two dishes but is super healthy, packed with vitamins + nutrients from colorful veggies + copious amounts of greens.

1 Medium Baked Potato (can prep in microwave to save time)
1 cup Chopped Red Pepper
1 cup Chopped Green Pepepr
1 cup Chopped Cucumber
5 cups Arugula
1/4 cup Chopped Parsley
1/4 cup Chopped Dill
1/4 cup Chopped Red Onion (optional)
3 Tbsp Guacamole
2 Oz Feta Cheese
Balsamic Vinaigrette
3 oz Extra Virgin Olive Oil
6 oz Balsamic Vinegar
1 Tbsp Dried Basil
1 tsp Garlic Powder
1 tsp Onion Powder



Place ingredients into a mixing bowl, blend using an immersion blender to dressing is fully amalgamated. Keep in an airtight container. Use as needed on salads.
Whitney and I differ on how we like the salad to be instructed:
Byron’s Version – Place the baked potato at the bottom of a large bowl, cut it length wise, then again in several cross sections like you would a regular baked potato. Place the guacamole on top of the potato (like you would sour cream). Then top with arugula, peppers, cucumbers, herbs, onions + cheese. finish with some dressing and grilled chicken/salmon for added protein.
Whitney’s Version – Place arugula in the bowl along with peppers, cucumbers + herbs. Dress lightly and toss. Then place a few cubes of baked potato, the cheese + guacamole in separate sections on top of the salad. This way you can make each bite a little different by combining different flavors and textures. She also likes to add her High Protein Falafels to her salad.