Smashed Potato Spring Salad with Creamy Lemon Dressing
Recipe from Two Peas and Their Pod
Butter lettuce topped with crispy smashed potatoes, asparagus, avocado, green onion, shaved Parmesan cheese and a creamy lemon dressing. The perfect salad for spring!
Servings: 6
Calories: 260kcal
Ingredients
For the smashed potatoes:
For the 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
For the salad:
- 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
Instructions
- Make the smashed potatoes and set aside.
- 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.
- 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.
- Place the lettuce on a large platter. Top with smashed potatoes, asparagus, avocado, shaved Parmesan cheese, green onion, and parsley.
- Drizzle the dressing over the salad and toss. Season with additional salt and pepper, if necessary. Serve immediately.
Nutrition
Calories: 260kcal | Carbohydrates: 14g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 7mg | Sodium: 157mg | Potassium: 432mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2875IU | Vitamin C: 11mg | Calcium: 158mg | Iron: 2mg