Trying different kinds of salads is probably one of my favorite part of cooking and eating. I love salads and they are always the easiest and the fastest way to fix some meal.
This recipe blends avocado with dill, green onions, and lemon juice to create a tangy, creamy dressing for roasted potatoes and asparagus.
By the way a lot of people don’t eat potato and think there is nothing good about it. But if you cook it right you can actually get a lot of benefits from it:
1. Rich in vitamin B6, copper and magnese.
2. Helps control blood sugar levels.
3. Best energy producing veggie.
4. Resists stroke and heart attack.
5. Reduces inflammation.
6. Liver cleasing.
7. High in fiber.
8. Low in sodium.
9. High in Vitamin A.
10. Prevent kidney stones.
Just remember, it’s better to bake or roast the potato, not boil or fry.
Creamy avocado potato salad.
1,5 pounds yellow potato, chopped into cubes
3tsp. extra-virgin coconut oil
1/2tsp. sea salt
1/4tsp. ground black pepper
1 bunch asparagus, stalks chopped into pieces
1/2 cup chopped green onions.
1/2 cup avocado
2tbsp. minced fresh dill
4tsp. fresh lemon juice
1 green onion, chopped
1/4tsp. sea salt
Preheat the oven to 425F. Line the baking sheet with parchment paper.
Spread the potatoes in the even layer on the prepared baking sheet and drizzle with the oil. Season with salt and pepper.
One the other baking sheet spread the asparagus, drizzle with oil and season with salt and pepper.
Roast potatoes for 15 min., flip them, and roast for the other 15-20 min., until golden. During the last 15 minutes of roasting potatoes, place the asparagus in the oven and roast for 9-12 min., until tender. Transfer the roasted potatoes and asparagus to a large bowl and stir in the green onions.
Make the dressing. In a food processor, combine all the ingredients with 1/4 cup water and process until smooth.
Add the dressing to the bowl with the potatoes and asparagus and stir until combined.
Season with salt and pepper to taste and serve immediately.
The salad is also good chilled.