Creamy Avocado-Potato Salad
(From the “oh she glows cookbook” by Angela Liddon)
Prep Time: 25 min.
Cook Time: 30-35 min.
gluten-free, nut-free, soy-free, sugar-free, grain-free
In this recipe, Angela blends avocado with fresh dill, green onion and lemon juice to create a tangy, creamy dressing for roasted potatoes and asparagus. She uses crispy roasted potatoes instead of boiled potatoes to give the salad a fantastic, mush-free texture.
1 ½ to 2 pounds yellow potatoes, chopped into ½ inch cubes
3 tsp extra-virgin olive oil
½ tsp fine-grain sea salt
¼ tsp freshly ground black pepper
1 bunch asparagus, woody ends broken off, stalks chopped into 1-inch pieces
½ cup chopped green onions
½ cup avocado
2 tablespoons minced fresh dill
4 tsp fresh lemon juice
1 green onion, roughly chopped
¼ tsp fine-grain sea salt, or to taste
Freshly ground black pepper
1. Preheat the oven to 425 degrees F. Line two rimmed baking sheets with parchment paper.
2. Spread the potatoes in an even layer on one of the prepared baking sheets and drizzle them with 1 ½ tsp of oil. Season with half of the salt and pepper. Spread the asparagus on the second baking sheet and drizzle with the remaining 1 ½ tsp oil. Season with the remaining salt and pepper.
3. Roast the potatoes for 15 min., flip them, and roast for 15 to 20 minutes more, until golden and fork-tender. During the last 15 min. of roasting the potatoes, place the asparagus in the oven and roast for 9 to 12 min., until tender. Transfer the roasted potatoes and asparagus to a large bowl and stir in the green onions.
4. Make the Dressing: In a mini food processor, combine the avocado, dill, lemon juice, green onion, salt, pepper, to taste, and ¼ cup water and process until smooth.