Roasted Potato Salad with Asparagus and Avocado

Adapted from The Oh She Glows Cookbook

This salad is so creamy it’s hard to believe it’s vegan! The bright avocado dressing ties this tangle of spring veggies together with healthy fats and big flavor. It’s amazing what a difference it makes to roast the potatoes first – not like any potato salad you know. This salad stands alone nicely for lunch or aside a lean protein for dinner (try it with the almond crusted cod¬†for a decidedly un-vegan meal).

    • 1-1/2 pounds Yukon Gold potatoes, chopped into 1-inch cubes
    • Extra virgin olive oil
    • Kosher salt
    • 1 bunch asparagus, tough ends snapped off, chopped into 1-inch lengths
    • 2 green onions, thinly sliced (white and green parts)
    • Lemon wedges, for serving
  • For the dressing:
  • 1/2 large ripe avocado
  • 2 tablespoons minced fresh dill
  • Juice of 1/2 lemon (1-2 tablespoons)
  • 1 green onion, trimmed and chopped
  • 1/4 cup water
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • Preheat oven to 425 degrees.
  • Place chopped potatoes on a rimmed baking sheet, then drizzle lightly with olive oil and sprinkle with kosher salt. Toss to coat. Roast for 15 minutes, then toss and roast for another 10 minutes.
  • Meanwhile, make the dressing by combining the avocado, dill, lemon juice, green onion, water, salt and pepper in the bowl of a mini food processor. Process until smooth and creamy. Set aside.
  • Remove the baking sheet from the oven and push the potatoes to one side of the pan. Add the asparagus to the pan, then drizzle with oil, sprinkle with salt and toss just as you did for the potatoes. Return the pan to the oven and roast for another 10 to 12 minutes, until the potatoes are golden and asparagus is tender. Remove the pan from the oven and allow to cool slightly.
  • To compile the salad, place the sliced green onions and roasted vegetables in a bowl. Add the dressing and toss gently to coat. Season with additional salt and pepper, if desired. Serve with lemon wedges.
  • Quick Tips
  • 1. Do you know how to snap the end off asparagus? Simply hold the stalk in one hand while breaking off the tough end with the other. The stalk will naturally separate where it begins to get tough. Toss the ends and you’re good to go.
  • 2. This would be so delicious with sweet potatoes! I’m going to try that next time.
  • 3. This salad is terrific served slightly warm, but it also chills nicely in the refrigerator. The flavors meld as it sits, so it’s even better the next day.

Preparation time: 15 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

3 responses to “Roasted Potato Salad with Asparagus and Avocado”

  1. Harriett says:

    Alicia – I love your recipes. I want to try this but I avoid dill at all cost. What would you suggest as an alternative?

    • Alicia says:

      Hi Harriet, if you don’t like the flavor of dill, how about choosing another fresh green herb? I am a huge fan of cilantro, though I realize it’s just about as polarizing as dill. Other ideas…tarragon, basil or parsley. Let me know what you think! Enjoy.

  2. Alice says:

    Just tried this recipe tonight. Wow, it’s a keeper! Looking forward to trying the cold leftovers tomorrow. I don’t have a food processor, so my dressing was chunky – didn’t seem like a problem.

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