Baby potato and asparagus salad

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Serves 4
Prep 15
Cook 15
High in fibre, low in salt and packed full of nutritious plant foods, this salad uses in seasons asparagus and is perfect as a side dish or a light meal.

Description

High in fibre, low in salt and packed full of nutritious plant foods, this salad uses in seasons asparagus and is perfect as a side dish or a light meal.
  • 400 g small new potatoes (chats), washed
  • 2 bunches asparagus, trimmed
  • 150 g green beans, trimmed
Warm lemon dressing
  • 2 tbs olive oil
  • 1 tbs baby capers, rinsed and chopped
  • 2 garlic cloves, finely chopped 
  • ¼ cup lemon juice
  • ⅓ cup flat leaf parsley leaves, chopped
  • 2 tbs chives, finely chopped
  • 50 g rocket or baby spinach leaves
  • 2 tbs slivered almonds (toasted)

Weight, measurement and temperature conversions

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  1. Cook potatoes in a large saucepan of boiling water for 12 minutes or until just tender. Drain, rinse in cold water and set aside to cool. Thickly slice potatoes.
  2. Cook asparagus and beans in a frying pan of simmering water for 3 minutes or until just tender. Drain and refresh in cold water. Pat vegetables dry with paper towel. Dry the pan.
Warm lemon dressing
  1. To make a warm lemon dressing, heat oil in the frying pan over medium heat. Add capers and garlic. Cook for 1 minute. Remove from heat. Add lemon juice, parsley and chives.
  2. Mix ¾ of the warm lemon dressing with hot potatoes, then add asparagus, beans and rocket or spinach. Serve on a large platter (or serving plates). Drizzle the remaining dressing over the top and sprinkle with slivered almonds and serve.