Lemony Asparagus and Potato Salad

A quick and easy to make, fresh spring salad which can be served warm or cold.

Ingedients for 2 portions:

8 Asparagus spears

200 g New potatoes

150 g Cherry Tomatoes

1 Tablespoon Olive oil

2 Tablespoons Lemon juice

2 Teaspoons Dijon mustard

1/2 Teaspoon Cayenne pepper

Salt and pepper

1 Hand fill basil leaves

Total time: 30 minutes

Trim the asparagus, brush the potaotes and remove any black spots. Fill a medium sauce pan with water and bring it to boil. Add the potatoes and a pinch of salt and boil for 15-18 Minutes, then add the asparagus and boild for furhter 2-3 minutes. Drain, rinse with cold water and set aside to cool slightly. Mix the olive oil, lemon juice and mustard in a small bowl and add cayenne pepper, salt and pepper to taste. Cut the potatoes into slices, the asparagus into bite-sized pieces and chop the basil roughly. Mix asparagus, potatoes, basil and whole cherry tomatoes with the dressing. Can be served warm or cold.

Lemony Asparagus and Potato Salad
Serves 2
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
178 calories
26 g
0 g
7 g
5 g
1 g
269 g
151 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
269g
Servings
2
Amount Per Serving
Calories 178
Calories from Fat 66
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 151mg
6%
Total Carbohydrates 26g
9%
Dietary Fiber 4g
18%
Sugars 4g
Protein 5g
Vitamin A
26%
Vitamin C
40%
Calcium
6%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 Asparagus spears
  2. 200 g New potatoes
  3. 150 g Cherry Tomatoes
  4. 1 Tablespoon Olive oil
  5. 2 Tablespoons Lemon juice
  6. 2 Teaspoons Dijon mustard
  7. 1/2 Teaspoon Cayenne pepper
  8. Salt and pepper
  9. 1 Hand fill basil leaves
Instructions
  1. Trim the asparagus, brush the potaotes and remove any black spots.
  2. Fill a medium sauce pan with water and bring it to boil.
  3. Add the potatoes and a pinch of salt and boil for 15-18 Minutes, then add the asparagus and boild for furhter 2-3 minutes.
  4. Drain, rinse with cold water and set aside to cool slightly.
  5. Mix the olive oil, lemon juice and mustard in a small bowl and add cayenne pepper, salt and pepper to taste.
  6. Cut the potatoes into slices, the asparagus into bite-sized pieces and chop the basil roughly.
  7. Mix asparagus, potatoes, basil and whole cherry tomatoes with the dressing.
  8. Can be served warm or cold.
beta
calories
178
fat
7g
protein
5g
carbs
26g
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Von Vegan http://www.vonvegan.com/

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