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Creamy Avocado-Potato Salad
The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out by Angela Liddon
Jennifer and Mark brought this delicious salad to the Spring, 2017 potluck in Portland.
1 1/2 to 2 pounds yellow potatoes, chopped into 1/2 inch cubes
15 ml 3 teaspoons extra-virgin olive oil
2 ml1/2 teaspoon fine-grain seat salt
1 ml1/4 teaspoon freshly ground black pepper
1 bunch asparagus, woody ends broken off, stalks chopped into 1-inch pieces
120 ml1/2 cup chopped green onions
For the dressing:
120 ml1/2 cup avocado
30 ml2 tablespoons minced fresh dill
20 ml4 teaspoons fresh lemon juice
1 green onion, roughly chopped
1 ml1/4 teaspoon fine-grain sea salt, or to taste, plus more for serving
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 1/2 teaspoons of the oil. Season with salt and pepper. Spread the asparagus on the second baking sheet and drizzle with the remaining 1 1/2 teaspoons oil. Season with the remaining salt and pepper.
3. Roast the potatoes for 15 minutes, flip them, and roast for 15 to 20 minutes more, until golden and fork tender. During the last 15 minutes of roasting the potatoes, place the asparagus in the oven and roast for 9 to 12 minutes, 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 1/4 cup water and process until smooth.
5. 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 and will keep in an airtight container in the refrigerator for a couple of days.