SALAD WITH POTATOES AND ASPARAGUS

2021-07-06 11:52:32

The asparagus season is underway, so today I'm serving another dish with this healthy and delicious vegetable - potato salad with asparagus, carrots, button mushrooms and peppers. I've prepared a garlic-herb sauce for the salad, but the silken tofu mayo from this recipe will also work great here.

I recommend the salad for dinner, but you can also prepare it in the evening and eat it the next day for breakfast. One serving has 395 kcal (if you divide the salad into 4 servings), and the calorie content of the whole salad is 1,580.

ingredients

for 4 servings

1 kg potatoes
400 g carrots
365 g asparagus (weight after cutting the woody ends)
215 g palermo pepper (weight after hollowing out)
25 g rapeseed oil
15 g soy sauce
70 ml water
400 g white button mushrooms
8 g mushroom soy sauce
a pinch of dried lovage
260 g natural yoghurt (e.g. coconut yoghurt)
juice of half a lemon
2 cloves of garlic
a good handful of fresh greens: I've chosen parsley, basil and thyme
½ tsp salt
herbal pepper - a pinch for button mushrooms, ½ tsp for marinade and ½ tsp for the sauce
22 g sunflower sprouts for serving

recipe

Wash all vegetables and greens thoroughly. Boil water in a large pot, add potatoes and carrots and cook until soft. Cut the mushrooms into quarters and fry them briefly with rapeseed oil (5 g) over high heat. Season them with herbal pepper, mushroom soy sauce and a pinch of lovage. Hollow out the peppers and cut them into smaller pieces. Remove the woody ends from the asparagus and cut them into smaller pieces - into two or three parts. In a large bowl, mix the rapeseed oil (20 g), water, soy sauce and ½ teaspoon of herbal pepper. Add asparagus and pepper and mix thoroughly. Then place them on a baking tray covered with baking paper and put in an oven preheated to 180 degrees for 15 minutes.

Peel the cooked and cooled potatoes and carrots. Cut the potatoes into cubes, and the carrots into slices or half-slices.

Peel the garlic, rinse and cut into slices. Chop the greens and blend them together with the garlic slices, yoghurt, lemon juice, salt and herbal pepper until smooth. Place all the vegetables on plates and sprinkle with sunflower sprouts. Serve the salad with garlic-herb sauce. Enjoy!