Smashed Potato Spring Salad with Creamy Lemon Dressing
Total Time
1 hour
Prep Time
15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
6 servings
- Smashed Potatoes
- 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)
- 1 tablespoon olive oil
- 1 bunch asparagus, (cut into 1-inch pieces, discard tough ends)
- 1 small shallot
- 1 clove garlic
- Kosher salt and black pepper, (to taste)
- 1 tablespoon lemon juice
- 3 heads butter lettuce, (washed, dried, and roughly chopped (about 8 cups chopped)
- 1 large avocado, (sliced)
- 1/2 cup shaved Parmesan cheese
- 2 green onions, (sliced)
- 1/4 cup chopped parsley
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Preparation
Step 1
Make the smashed potatoes and set aside.
Step 2
To make the dressing, in a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, garlic, salt and pepper. Set aside.
Step 3
In a large skillet, heat the olive oil over medium high heat. Add the asparagus and shallot and cook until tender, about 4 to 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Remove from heat and stir in the lemon juice. Season with salt and pepper, to taste. Let cool to room temperature.
Step 4
Place the lettuce on a large platter. Top with smashed potatoes, asparagus, avocado, shaved Parmesan cheese, green onion, and parsley.
Step 5
Drizzle the dressing over the salad and toss. Season with additional salt and pepper, if necessary. Serve immediately.
Step 6
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