Warm Potato and Asparagus Salad
We all love a good summer BBQ, but instead of loading up on mayonnaise-slathered potato salad why not try this vibrant, tangy and fresh Warm Potato and Asparagus Salad? The warm soothing potatoes along with crispy asparagus, lemony fresh vinaigrette, and cheesy nutritional yeast pack a super flavorful punch sure to have your guests coming back for more.
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Health Benefits of Asparagus
Asparagus has just come into season and in my books, that is a reason to celebrate!
- It is packed with cleansing chlorophyll (which gives it that bright green colour) as well as tons of nutrients that help your body to detoxify.
- Asparagus is super high in antioxidants which help protect against the effects of ageing.
- They are fantastic for circulation and can help reduce the look of varicose veins.
- Asparagus is also high in a nutrient called folate which (for all you expectant mothers out there) is vital for cell-division and can help to ensure a healthy baby!
Warm Potato and Asparagus Salad
(gluten-free, vegan, paleo)
Prep time: 15 minutes | Cook time: 40 minutes | Serving size: 12
Ingredients:
- 4 cups baby potatoes cut into 4 (1.5lbs)
- 2 tsp avocado oil
- ½ tsp coarse sea salt
- ½ tsp black pepper
- 2 cups asparagus cut into 1-inch spears
- 1 garlic clove, minced
- 1 Tbsp olive oil
- 2 Tbsp lemon juice (1/2 lemon)
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- ¼ cup chopped walnuts
- 1 Tbsp nutritional yeast
Directions:
- Preheat the oven to 450F and line a baking sheet with parchment paper.
- In a large bowl, toss the potatoes in 1½ tsp oil, salt and pepper and pour over the baking sheet. Bake for 40 minutes, stirring after 15 minutes.
- Once the potatoes are in the oven, toss the asparagus, garlic, and ½ tsp oil together in the same bowl. Stir the asparagus into the potatoes for the last 10 minutes of baking.
- To make the dressing, whisk together the olive oil, lemon juice, zest, and Dijon mustard.
- When the potatoes and asparagus are soft, transfer into a big bowl and top with the dressing, walnuts and nutritional yeast. Enjoy hot or cold.
- 4 cups baby potatoes cut into 4 (1.5lbs)
- 2 tsp avocado oil
- ½ tsp coarse sea salt
- ½ tsp black pepper
- 2 cups asparagus cut into <g class=”gr_ gr_389 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace” id=”389″ data-gr-id=”389″>1 inch</g> spears
- 1 garlic clove, minced
- 1 Tbsp olive oil
- 2 Tbsp lemon juice (1/2 lemon)
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- ¼ cup chopped walnuts
- 1 Tbsp nutritional yeast
- Preheat the oven to 450F and line a baking sheet with parchment paper.
- In a large bowl, toss the potatoes in 1½ tsp oil, salt and pepper and pour over the baking sheet. Bake for 40 minutes, stirring after 15 minutes.
- Once the potatoes are in the oven, toss the asparagus, garlic, and ½ tsp oil together in the same bowl. Stir the asparagus into the potatoes for the last 10 minutes of baking.
- To make the dressing, whisk together the olive oil, lemon juice, zest, and Dijon mustard.
- When the potatoes and asparagus are soft, transfer into a big bowl and top with the dressing, walnuts and nutritional yeast. Enjoy hot or cold.
