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
8-10 Baby New Potatoes
10-12 very fresh Asparagus Stalks
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
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?
Wow, I really don’t want to wait 10 days for this. I LOVE this combination and the dressing sounds delish. Love Bhava’s stache too:)
If you keep it vegan, Pamela, this too can be yours for only…. 10, 9, 8… 2 more days!
Yum! I love this inventive spring salad recipe. What a unique combo, with Marcona almonds (one of the world’s most scrumptious nuts) and everything. Thanks Laura!
Inventive and full of Spring cheer like you dear Rebecca. Thank you!
This looks divine. Creamy with a smack. I think Bhava’s face says it all. He looks like a kid caught licking out the cookie dough bowl! 🙂
Creamy with a smack, indeed! Yes, Bhava’s face is precious. Makes me happy when he is happy. Thanks, Dani.
Sounds wonderful. Can’t wait to try it. I am buying the ingredients today! Thank you for sharing, Linda
Thanks, Linda. Hope you enjoy it!
It looks yummy.
We’ll make it when you come visit, Mom. Love you!
Looks ahhhhh-mazing! So excited to try it. I also love Bhava’s picture- adorable 🙂
Lots of love and light!
Aw, Dawna. Wish you come over for a spring salad in the garden. Hope you are enjoying the spring’s awakening in the Rockies.
My hubby and I are eating this for work lunches this week. It’s like much healthier and tastier potato salad! LOVE. : )
YOU are a love. Thanks, Britt!
I made it! It was really good!
Anything to nourish you, Kanani, for all you do to nourish our Vets. TY!
Thank you Laura for the salad that brings all the delighful tastes of Spring in every bite! Its become a favorite! I will be bringing it to my husband family today for a Mother’s Day dinner. have a beautiful Mother’s Day.
So glad you like it. As little as I know you, I feel like I know this: You are a divine mother, Robyn. Enjoy this day in your honor!
Finally got around to making this Laura…. delicious, thank you!
Thank you, Gina. So glad you liked it.