Creamy Avocado-potato salad - Yum!
Serves 3
25 minutes to prep - 30-35 minutes to cook
Gluten free, nut free, soy free, sugar free, grain free
Ingredients:
1 ½ to 2 pounds- yellow potatoes, chopped into ½ inch cubes
3 tsp EVOO
½ Tsp fine-grain sea salt - I used Himalayan salt
¼ Tsp freshly ground black pepper
1 bunch Asparagus, woody ends broken off, stalks chopped into 1-inch pieces
½ cup green onions - chopped
For the Dressing:
½ cup avocado
2 Tbsp minced fresh dill
4 Tsp fresh lemon juice
1 Green onion roughly chopped
¼ Tsp fine-grain sea salt - or to taste - more for serving
Freshly ground black pepper
Instructions:
Preheat the oven to 425 F - Line two rimmed baking sheets with parchment paper.
2. Spread the potatoes in an even layer on one of the prepared baking sheets and drizzle them with 1 ½ Tsp of the EVOO. Season with half of the salt and pepper. Spread the Asparagus on the second baking sheet and drizzle with remaining 1½ Tsp of EVOO. Season with remaining salt and pepper.
3. Roast the potatoes for 15 minutes, flip them, and roast for 15-
20 minutes more, until golden and fork-tender. During the last 15 minutes of roasting the potatoes, place the asparagus in the oven and roast for 9-12 minutes, until tender. Transfer the roasted potatoes and asparagus to a large bowl and stir in the green onions.
4. Make the dressing: in a mini food processor (I used a regular one), combine the avocado, dill, lemon juice, green onion, salt, pepper, to taste and ¼ cup of water and process until smooth. (I had to use a little more water.)
5. Add the dressing to the bowl with the potatoes and asparagus and stir until combined. Season with salt and pepper to taste and serve immediately. The salad is good chilled and will keep in an airtight container in the refrigerator for a couple of days.
Adapted from
Liddon, A. (2015). Salads, Creamy Avocado-Potato Salad. In Oh She Glows. Penguin Books.
Thanks for reading!