Shaved Asparagus and New Potatoes Salad

Anastasia

5 years ago

Spring is coming to its end with sweet asparagus and tender new potatoes married in gorgeous and elegant avocado dressing.

It’s highly popular to wrap asparagus in bacon or prosciutto so I’ve decided to sprinkle my salad with healthier and cruelty-free vegan coconut bacon.

The avocado dressing is mild and creamy and it doesn’t overpower delicate flavor of asparagus. I suggest to make it first and cool in a fridge for 30 minutes but not longer than 1 hour to keep it as fresh as possible.

First of all steam potatoes until just tender (about 15 minutes). Let them cool to room temperature and cut into halves.

Meanwhile bring large pot of salted water to boil. Prepare aside a bowl of ice water. Blanch asparagus for few seconds just to bring out the bright green color. Drain and bathe it in ice water.

Remove asparagus from the water and cut off the spears. Shave the stems with vegetable peeler.

Tear lettuce leaves and throw them in a large mixing bowl. Add potatoes, shaved asparagus and 1/2 cup of avocado dressing. Mix well.

Place salad on a plate and garnish with radish slices, asparagus spears and coconut bacon.

Shaved Asparagus and New Potatoes Salad

Spring salad with shaved asparagus, new potatoes and creamy vegan avocado dressing.

Author: Anastasia
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 minutes
Yield: 2
Category: Salad
Cuisine: International, Vegan

Ingredients

200g asparagus (tough ends cut off)
200g small new potatoes
1/2 head romaine lettuce or mixed greens of your choice
2 radishes, sliced
1/2 C avocado dressing
coconut bacon for topping

Instructions

Steam potatoes until just tender (about 15 minutes). Let them cool to room temperature and cut into halves.
Meanwhile bring large pot of salted water to boil. Prepare aside a bowl of ice water. Blanch asparagus for few seconds just to bring out the bright green color. Drain and bathe it in ice water.
Remove asparagus from the water and cut off the spears. Shave the stems with vegetable peeler.
Tear lettuce leaves and throw them in a large mixing bowl. Add potatoes, shaved asparagus and 1/2 cup of avocado dressing. Mix well.
Place salad on a plate and garnish with radish slices, asparagus spears and coconut bacon.