Potato & Asparagus Salad

12 55 72
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 12
Potato & Asparagus Salad
Health Highlights


4 cup Red mini potato (cut into 4, can use any colour)
2 tsp Avocado oil
1/2 tsp Sea Salt (coarse)
1/2 tsp Black pepper
2 cup Asparagus (cut into 1-inch spears)
1 clove(s) Garlic (minced)
1 tbsp Extra virgin olive oil
2 tbsp Lemon juice (1/2 a lemon)
1 tsp Lemon peel (zest)
1 tsp Dijon mustard
1/4 cup Walnuts (chopped)
1 tbsp Nutritional yeast


Preheat the oven to 450F and line a baking sheet with parchment paper.

In a large bowl, toss the potatoes in 1½ tsp oil, salt and pepper and pour over the baking sheet. Bake for 40 minutes, stirring after 15 minutes.

Once the potatoes are in the oven, toss the asparagus, garlic, and ½ tsp oil together in the same bowl. Stir the asparagus into the potatoes for the last 10 minutes of baking.

To make the dressing, whisk together the olive oil, lemon juice, zest, and Dijon mustard.

When the potatoes and asparagus are soft, transfer into a big bowl and top with the dressing, walnuts and nutritional yeast. Enjoy hot or cold.

Nutrition Facts

Per Portion

Calories 72
Calories from fat 34
Calories from saturated fat 4.2
Total Fat 3.7 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 1.7 g
Cholesterol 0.1 mg
Sodium 110 mg
Potassium 308 mg
Total Carbohydrate 8.3 g
Dietary Fiber 1.7 g
Sugars 1.8 g
Protein 2.2 g

Dietary servings

Per Portion

Vegetables 0.9

Energy sources