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 or guests for the upcoming holidays.
Roasted Potatoes and Asparagus Salad with Yogurt Lemon-Dill Dressing [Vegan]
- 1 1⁄2 lbs (680 g) - org small red potatoes
- 1 lb (1 bunch/ 450 g) – org asparagus spears
- 2 small cloves – org garlic
- 2-3 springs – org fresh dill
- 1 cup (250 g) – plant-based yogurt
- 1⁄4 cup (32 g) – coconut aminos
- 1⁄2 - small org lemon (or 1⁄2 tbsp (7.5 ml) lemon juice)
- 1⁄2 tbsp. (8.5 g) + 1 tsp (4 g) - hymalian or celtic salt
- 1 tsp (4 g) – org Adobo seasoning (mix or garlic powder, onion powder, oregano, bay leaf, turmeric salt, pepper)
- 1 tsp (4 g) – org onion powder
- Topping (optional) - 1/3 cup (45 g) –org pine nuts
- 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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