Spring salad with avocado sauce
4 servings
30 minutes
Spring salad with avocado sauce is a light, fresh, and exquisite dish inspired by Italian cuisine traditions. It combines the softness of boiled potatoes, the crunchy texture of fresh asparagus and radishes, and the creamy tenderness of avocado sauce. Avocado mixed with tarragon, lemon juice, and a drop of honey gives the sauce a rich flavor with subtle herbal and citrus notes. It's an ideal choice for spring and summer lunches that highlights ingredient seasonality and brings a sense of freshness. The salad can be served as a light standalone dish or as a side to fish or white meat. Its naturalness and healthiness make it perfect for those who prefer healthy eating without sacrificing taste and presentation aesthetics.
1
Pour water into a large pot so that it is 7 cm above the potatoes, bring to a boil. Reduce heat and cook for 8-10 minutes until the potatoes are done (a cooked potato can be easily pierced with a knife).
- Potato: 12 pieces
2
Remove the potatoes and place them in a large bowl of ice water. Take them out and let them drain.
3
Add asparagus to the water where the potatoes were cooked and boil for 1-2 minutes until the asparagus turns bright green.
- Asparagus: 240 g
4
Dip the asparagus in ice water and let it drain.
5
Blend avocado, 1/4 cup green onion, lemon juice, tarragon, honey, and garlic. Pour oil into the blender and continue mixing until smooth. Season with salt and pepper to taste.
- Avocado: 1 piece
- Green chopped onions: 0.3 glass
- Lemon juice: 3 tablespoons
- Fresh tarragon: 20 g
- Honey: 1 teaspoon
- Garlic: 1 clove
- Olive oil: 0.3 glass
6
Spread 2 tablespoons of avocado sauce in a thick stripe on wide plates using the back of a spoon. Arrange the asparagus on the plates.
7
Cut the potatoes lengthwise in half, placing 6 halves on each plate. Serve with slices of radish and the remaining onion.
- Radish: 0.5 glass