This potato asparagus salad is a refreshing and flavorful dish that combines tender boiled potatoes, crisp asparagus, and a tangy and garlicky dressing. It’s such an easy and satisfying plant-based dinner or lunch, that only takes 25 minutes to make!
🍽 Serves 3-4 🕘 25 minutes Difficulty: Beginner
Ingredients:
1 bunch of asparagus @misfitgarden.co.nz
4-5 potatoes @misfitgarden.co.nz
1 cup frozen peas, thawed
2 avocadoes @misfitgarden.co.nz
Dressing:
2 Tbsp olive oil
Juice from 1 lemon
2 cloves garlic, minced
¼ cup fresh parsley, chopped
Salt and pepper, to taste
Instructions:
Prepare the ingredients. Peel and cut the potatoes into bite-size cubes. Cut the asparagus into 2cm long pieces, cut the avocado into cubes. Mince the garlic, chop the parsley. Place frozen peas in a bowl and pour warm water to let the peas defrost.
In a pot of boiling salty water, cook the potatoes until tender. In the same pot, just before the potatoes are ready, blanch the asparagus for 2-3 minutes until tender-crisp. Drain the asparagus and plunge into ice cold water to stop the cooking process. Drain and set aside. Drain the potatoes and set aside.
In a large salad bowl, combine the asparagus, potatoes, peas, and avocado.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, salt, and pepper. Pour the dressing over the salad and gently toss to coat all the ingredients.
Adjust the seasoning if necessary. Let the salad marinate in the fridge for at least 30 minutes to allow the flavors to meld together.
Serve chilled and enjoy!
