A quick post to share what I am looking forward to once our Spring Cleanse is complete: Baby New Potato & Asparagus Salad with Marcona Almonds and Micro Greens. It’s crunchy, salty, moist, hearty yet light and fresh, and sweet in an Ayurvedic way. As any meal should, it inspires all the senses, incorporates all six tastes and harmonizes the best of a local harvest.

Baby New Potato & Asparagus Salad with Marcona Almonds & Micro Greens

Salad
8-10 Baby New Potatoes
10-12 very fresh Asparagus Stalks
1 Zucchini
3-4 Spring Onions
1/2 c chopped Dill
1 c Marcona Almonds (Trader Joe’s sells them roasted with Rosemary)
1/2 c Microgreens

Dressing
1 clove Garlic
1 t Dijon
1 T Mayo (can be Vegan)
2-3 T Extra Virgin Olive Oil
1 Lemon juiced
1 T Apple Cider Vinegar
a dusting of Red Pepper (my favorite is a gift from my sister: Aleppo Chile Pepper from The Spice House)
Black pepper, to taste
Himalayan Salt, to taste

Bring a pot of salted water to a boil. Add the potatoes and cook about 15-20 minutes, until a fork easily slides through the middle. Meanwhile, if you have a double cooker or a steamer, put that on top of the boiling potatoes and blanch the asparagus for a 3-4 minutes only. Otherwise you can drop them into boiling water for 2-3 minutes. Rinse the asparagus immediately with cold water and place in a bowl of ice water. When the potatoes are done, drain and put them in a bowl of ice water too.

Slice the zucchini thin and cut the rounds into quarters, so they are mini bite-size. Slice the spring onions all the way up into the green. Add the zucchini, spring onions, almonds and dill to a salad bowl and set aside.

Mix up the dressing by mincing the garlic. I always make my dressings in a jar because with a lid on tight, you can really give it a good shake and prove to the world that even oil and vinegar can sometimes mix. So put your garlic into a small jar with the juice of half the lemon and the rest of the ingredients. Shake until it is creamy. Taste and adjust seasonings.

Drain and dry the potatoes and asparagus and cut into small bite size pieces. Toss together with the zucchini, spring onions and dill. Give the dressing a good vigorous blend and pour onto the salad. Taste and adjust. I found mine needed the juice of the entire lemon.

Serve on a bed of lettuce with a carefree sprinkling of microgreens.

Options: Chopped, hard-boiled egg; avocado slices; sun-dried tomatoes for that bit of sour; sunflower seeds for added crunch; garden-fresh snap peas for even more sweet green; basil, cilantro, or mint for more savory zing. This salad is really happy company to just about any of Spring’s edible delights so let your garden or your local farmer inspire your whims.

My husband likes it, and I hope you like it, too!

What you are looking forward to now that Spring is here?

Namaste!