Description
This vibrant Smashed Potato Spring Salad features crispy smashed baby potatoes, tender sautéed asparagus, creamy avocado, and a tangy Greek yogurt lemon dressing. A refreshing and hearty salad perfect for spring gatherings and light meals.
Ingredients
Scale
Smashed Potatoes
- 1 pound baby potatoes
- 1 tablespoon olive oil (for cooking potatoes)
- Kosher salt and pepper, to taste
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
- 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: Cook the baby potatoes by boiling them in salted water until tender, about 15-20 minutes. Drain and gently smash each potato using the bottom of a glass or potato masher. Heat 1 tablespoon olive oil in a large skillet over medium heat. Pan-fry the smashed potatoes until golden and crispy on both sides. Season with salt and pepper to taste. Remove from heat and set aside to cool slightly.
- Make the Creamy Lemon Dressing: In a medium bowl, whisk together plain Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until smooth and well combined. Set the dressing aside.
- Cook the Asparagus: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the asparagus pieces and sliced shallot, cooking while stirring occasionally until tender, about 4 to 5 minutes. Add minced garlic and cook for an additional 1 minute. Remove from heat, stir in 1 tablespoon lemon juice, season with salt and black pepper, and let cool to room temperature.
- Assemble the Salad: On a large platter, arrange the chopped butter lettuce. Layer the cooled smashed potatoes and sautéed asparagus on top. Add slices of avocado, shaved Parmesan cheese, sliced green onions, and chopped parsley evenly over the salad.
- Dress & Serve: Drizzle the creamy lemon dressing over the assembled salad. Gently toss to combine all ingredients. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately and enjoy this fresh spring salad.
Notes
- For crispier potatoes, roast them in a preheated 425°F oven for 15 minutes after smashing instead of pan-frying.
- Use fresh herbs like parsley or basil to elevate the salad’s flavor.
- This salad is best served fresh and not stored for long periods as avocado can brown.
- Feel free to substitute butter lettuce with other mild greens like romaine or green leaf lettuce.
- To make it vegan, replace Greek yogurt with a plant-based yogurt and omit Parmesan cheese.
