Description
A vibrant and refreshing Smashed Potato Spring Salad featuring crispy smashed baby potatoes, tender sautéed asparagus, creamy lemon yogurt dressing, and fresh spring vegetables, perfect for a light and flavorful meal.
Ingredients
Scale
Smashed Potatoes
- 1 pound baby potatoes (prepared according to your preferred method)
Creamy Lemon Dressing
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Kosher salt and pepper, to taste
Sautéed Asparagus Mixture
- 1 tablespoon olive oil
- 1 bunch asparagus, cut into 1-inch pieces, tough ends discarded
- 1 small shallot, thinly sliced
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
- 1 tablespoon lemon juice
Salad Assembly
- 3 heads butter lettuce, washed, dried, and roughly chopped (about 8 cups)
- 1 large avocado, sliced
- 1/2 cup shaved Parmesan cheese
- 2 green onions, sliced
- 1/4 cup chopped parsley
Instructions
- Prepare the Smashed Potatoes: Boil the baby potatoes in salted water until tender. Drain and gently smash each potato. Roast them in the oven or pan-fry them until golden and crispy. Set aside to cool slightly.
- Make the Creamy Lemon Dressing: In a medium bowl, whisk together Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until smooth and well combined. Set aside.
- Sauté the Asparagus Mixture: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus and shallot, cooking and stirring occasionally until tender, about 4 to 5 minutes. Add minced garlic and cook for 1 additional minute. Remove from heat, stir in lemon juice, season with salt and pepper, and let cool to room temperature.
- Assemble the Salad: Arrange chopped butter lettuce evenly on a large platter. Top with the cooled smashed potatoes, asparagus mixture, avocado slices, shaved Parmesan, green onions, and chopped parsley.
- Dress and Serve: Drizzle the creamy lemon dressing over the salad and gently toss to combine. Adjust seasoning with salt and pepper if needed. Serve immediately for best freshness.
Notes
- Smashed potatoes can be prepared ahead of time and reheated briefly before assembling the salad.
- For extra crispiness on potatoes, roast them in a hot oven at 425°F (220°C) for 20 minutes after smashing.
- Use fresh lemon juice for the best flavor in the dressing and asparagus mixture.
- This salad is best served fresh to maintain the textures of the ingredients.
- To make it vegan, substitute Greek yogurt with a plant-based yogurt and omit Parmesan cheese or replace with a vegan alternative.
