Roasted Potatoes and Asparagus Salad with Yogurt Lemon-Dill Dressing

This salad is a combination of flavors and textures that go so well together. Potatoes and asparagus are a perfect match. Roasted veggie goodness in one salad. Plentiful, comforting, full of tempting flavors and crispy textures, this salad aims to please. It’s a tasty bliss ready to satisfy your family or guests for the upcoming holidays.

Roasted Potatoes and Asparagus Salad with Yogurt Lemon-Dill Dressing [Vegan]

Ingredients

• 1 1⁄2 lbs (680 g) - org small red potatoes
• 1 lb (1 bunch/ 450 g) – org asparagus spears
• 2 small cloves – org garlic
• 2-3 springs – org fresh dill
• 1 cup (250 g) – plant-based yogurt
• 1⁄4 cup (32 g) – coconut aminos
• 1⁄2 - small org lemon (or 1⁄2 tbsp (7.5 ml) lemon juice)
• 1⁄2 tbsp. (8.5 g) + 1 tsp (4 g) - hymalian or celtic salt
• 1 tsp (4 g) – org Adobo seasoning (mix or garlic powder, onion powder, oregano, bay leaf, turmeric salt, pepper)
• 1 tsp (4 g) – org onion powder
• Topping (optional) - 1/3 cup (45 g) –org pine nuts

Preparation

1. Clean the potatoes and set aside.
2. Add cold water to a medium sized saucepan/ pot and place it on the stove top. Bring to a boil. Add the cleaned potatoes with half  tablespoon of salt. Reduce the stove temperature to medium. Leave potatoes to boil for 15 minutes.
3. While potatoes are boiling, clean the asparagus spears under a stream of cold water and remove the woody ends (take one spear at the time and bend from one end – it will naturally snap where the woody part starts). Add the spears to a baking pan and spread them even.
4. Mix the coconut aminos with the onion powder. Pour over asparagus spears and toss around for even coating of the spears. Set aside.
5. Turn the oven on broil or 450° F.
6. Using a strainer, rinse the boiled potatoes in cold water.
7. Prepare a second baking tray (using a non-stick coating tray, a silicone mat or parchment paper).
8. Add potatoes to the tray and using a spoon press lightly on each, until they break and are slightly flatten but not entirely.
9. Sprinkle salt on top, and the adobo seasoning, or a similar spice mixture.
10. Add the potatoes tray in the oven (on top rack) and let broil for 15 minutes.

https://www.onegreenplanet.org/vegan-recipe/roasted-potatoes-and-asparagus-salad-with-yogurt-lemon-dill-dressing-vegan/