Spring is coming to its end with sweet asparagus and tender new potatoes married in gorgeous and elegant avocado dressing.
It’s highly popular to wrap asparagus in bacon or prosciutto so I’ve decided to sprinkle my salad with healthier and cruelty-free vegan coconut bacon.
The avocado dressing is mild and creamy and it doesn’t overpower delicate flavor of asparagus. I suggest to make it first and cool in a fridge for 30 minutes but not longer than 1 hour to keep it as fresh as possible.
First of all steam potatoes until just tender (about 15 minutes). Let them cool to room temperature and cut into halves.
Meanwhile bring large pot of salted water to boil. Prepare aside a bowl of ice water. Blanch asparagus for few seconds just to bring out the bright green color. Drain and bathe it in ice water.
Remove asparagus from the water and cut off the spears. Shave the stems with vegetable peeler.
Tear lettuce leaves and throw them in a large mixing bowl. Add potatoes, shaved asparagus and 1/2 cup of avocado dressing. Mix well.
Place salad on a plate and garnish with radish slices, asparagus spears and coconut bacon.
PrintShaved Asparagus and New Potatoes Salad
Spring salad with shaved asparagus, new potatoes and creamy vegan avocado dressing.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 2
- Category: Salad
- Cuisine: International, Vegan
Ingredients
- 200g asparagus (tough ends cut off)
- 200g small new potatoes
- 1/2 head romaine lettuce or mixed greens of your choice
- 2 radishes, sliced
- 1/2 C avocado dressing
- coconut bacon for topping
Instructions
- Steam potatoes until just tender (about 15 minutes). Let them cool to room temperature and cut into halves.
- Meanwhile bring large pot of salted water to boil. Prepare aside a bowl of ice water. Blanch asparagus for few seconds just to bring out the bright green color. Drain and bathe it in ice water.
- Remove asparagus from the water and cut off the spears. Shave the stems with vegetable peeler.
- Tear lettuce leaves and throw them in a large mixing bowl. Add potatoes, shaved asparagus and 1/2 cup of avocado dressing. Mix well.
- Place salad on a plate and garnish with radish slices, asparagus spears and coconut bacon.
Nutrition
- Calories: 170
- Sugar: 4.8g
- Sodium: 548mg
- Fat: 7.7g
- Saturated Fat: 1.1g
- Carbohydrates: 22.4g
- Fiber: 7.7g
- Protein: 5.8g
- Cholesterol: 0mg
Keywords: salad, asparagus, potatoes, avocado, gluten-free, vegan, vegetarian
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