Baby Potato, Asparagus and Almond Salad


Baby Potato, Asparagus and Almond Salad recipe, brought to you by MiNDFOOD.

Serves 4-6

400g small new potatoes, washed

2 bunches asparagus, trimmed

150 g green beans, trimmed

2 tablespoons olive oil

1 tablespoon baby capers, rinsed and chopped

2 garlic cloves, finely chopped

1/4 cup lemon juice

1/3 cup flat leaf parsley leaves, chopped

2 tablespoons finely chopped chives

50 g rocket or baby spinach leaves

2 tablespoons slivered almonds, toasted

1 Cook potatoes in a large saucepan of boiling water for 12 minutes or until just tender. Drain, rinse in cold water and set aside to cool. Thickly slice potatoes.

2 Cook asparagus and beans in a frying pan of simmering water for 3 minutes or until just tender. Drain and refresh in cold water. Pat vegetables dry with paper towel. Dry the pan.

3 To make a warm lemon dressing, heat oil in the frying pan over medium heat. Add capers and garlic. Cook for 1 minute. Remove from heat. Add lemon juice, parsley and chives.

4 Mix 3/4 of the warm lemon dressing with hot potatoes, then add asparagus, beans and rocket or spinach. Serve on a large platter (or serving plates). Drizzle the remaining dressing over the top and sprinkle with slivered almonds and serve.

Note: For a different flavour change the fresh herbs to what you have in your garden.



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