The Perfect Easter Brunch
Easter Brunch shouldn't just be different versions of what you're going to eat for Easter Dinner. It should be light, satisfying, and easy to make.
Servings 4
Ingredients
For the potatoes
- 3 large russet potatoes diced, rinsed, patted dry
- 2 large handfuls fresh baby spinach washed, patted dry
- 1 tsp salt
- 1 tsp cracked black pepper
- 1/2 tsp garlic powder
- avocado oil spray
- flake salt optional
For the fruit
- 1 1/2 lbs fresh strawberries stemmed, quartered
- 1 cup fresh blueberries
- 2 tbsp fresh orange juice squeezed from a cara cara orange preferably
- 2 tbsp vanilla coconut yogurt
- 1 tbsp honey
- 1 tsp orange or lemon zest
- 1 tsp finely chopped tarragon
Instructions
Make the potatoes
- Preheat your air fryer to 400. Put the potatoes in a mixing bowl, spray lightly with avocado oil spray, then add the salt, pepper, and garlic powder (do not use the flake salt yet). Toss to coat, add to the air fryer and cook for 15-20 minutes, shaking every 3-5 minutes until browning occurs and potatoes are fluffy inside.
- Add the spinach to the basket and air fry for 30 seconds. Shake the basket to mix it all together and place in a serving bowl. Top with flake salt if desired.
Make the dressed berries
- In a small bowl combine the orange juice, coconut yogurt, honey, zest and tarragon. Whisk to combine.
- In another bowl, add the strawberries and blueberries. Pour the dressing over and toss gently to coat. Serve immediately.