Description
A refreshing and vibrant cold asparagus salad featuring tender potatoes, creamy avocado, fresh peas, and a zesty lemon-dill dressing. Perfect as a light lunch or a tasty side dish for spring and summer meals.
Ingredients
Salad Ingredients
- 4 cups asparagus spears, cut into ~2 inch pieces
- 3 cups mini potatoes
- 1 cup peas, fresh or frozen
- 1/2 a small shallot, thinly sliced
- 1 medium avocado, peeled and cubed
- 1/3 cup parmesan, freshly grated
- 1/2 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup sauerkraut (optional)
Dressing Ingredients
- 1/4 cup olive oil
- 1/2 a lemon, juice only
- 1 Tbsp white wine vinegar
- 1 tsp garlic powder (or 2 cloves minced garlic)
- Salt and pepper, to taste
Instructions
- Cook the Potatoes: Add the mini potatoes to a pot and cover them with water. Bring to a boil, then cover the pot and reduce heat to maintain a simmer. Cook for about 12 minutes or until the potatoes are fork-tender.
- Make the Dressing: While the potatoes are boiling, whisk together the olive oil, lemon juice, white wine vinegar, garlic powder (or minced garlic), salt, and pepper in a small bowl or shake vigorously in a jar with a lid. Set aside.
- Prepare the Potatoes: Using a slotted spoon, remove the cooked potatoes from the pot. Slice them into halves or quarters depending on size and set aside to cool.
- Cook the Asparagus and Peas: Add enough water back into the pot to cook the asparagus and bring to a boil. Prepare an ice bath by filling a large mixing bowl with ice and cold water. Once the water boils, add the asparagus (and peas if frozen) to the pot. Cover and cook for 3 to 5 minutes depending on asparagus thickness, until tender-crisp.
- Shock the Vegetables: Remove the asparagus and peas with a slotted spoon and immediately transfer them into the ice bath to stop cooking and preserve their bright color. Let them chill for a couple of minutes, then drain and pat dry with a dishcloth.
- Assemble the Salad: In a large serving dish, combine the cooled potatoes, asparagus, peas, shallot, avocado, parmesan, dill, parsley, and optional sauerkraut. Pour the prepared dressing over the salad and gently toss to combine.
- Season and Serve: Taste the salad and adjust salt and pepper as needed. Serve immediately or chill slightly before serving for best flavor.
Notes
- Using an ice bath is crucial to keep the asparagus and peas crisp and brightly colored.
- Mini potatoes can be substituted with fingerling or new potatoes.
- Sauerkraut adds a tangy twist but is optional.
- For a more garlicky flavor, use fresh minced garlic instead of garlic powder.
- This salad can be made a few hours ahead and refrigerated to develop flavors.