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Roasted Potatoes and Asparagus Salad with Yogurt Lemon-Dill Dressing [Vegan]
This salad is a combination of flavors and textures that go so well together. Potatoes and asparagus are a perfect match. Roasted veggie goodness in one salad. Plentiful, comforting, full of tempting flavors and crispy textures, this salad aims to please. It’s a tasty bliss ready to satisfy your family... Read More
Ingredients You Need for Roasted Potatoes and Asparagus Salad with Yogurt Lemon-Dill Dressing [Vegan]
How to Prepare Roasted Potatoes and Asparagus Salad with Yogurt Lemon-Dill Dressing [Vegan]
- Clean the potatoes and set aside.
- Add cold water to a medium sized saucepan/ pot and place it on the stove top. Bring to a boil. Add the cleaned potatoes with half tablespoon of salt. Reduce the stove temperature to medium. Leave potatoes to boil for 15 minutes.
- While potatoes are boiling, clean the asparagus spears under a stream of cold water and remove the woody ends (take one spear at the time and bend from one end – it will naturally snap where the woody part starts). Add the spears to a baking pan and spread them even.
- Mix the coconut aminos with the onion powder. Pour over asparagus spears and toss around for even coating of the spears. Set aside.
- Turn the oven on broil or 450° F.
- Using a strainer, rinse the boiled potatoes in cold water.
- Prepare a second baking tray (using a non-stick coating tray, a silicone mat or parchment paper).
- Add potatoes to the tray and using a spoon press lightly on each, until they break and are slightly flatten but not entirely.
- Sprinkle salt on top, and the adobo seasoning, or a similar spice mixture.
- Add the potatoes tray in the oven (on top rack) and let broil for 15 minutes.
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