New Potatoes, Asparagus & Kale Salad

A vibrant and nutritious salad featuring tender new potatoes, crisp asparagus, and healthy kale, all dressed in a zesty mustard and lemon dressing, and finished with crunchy toasted pumpkin seeds.

By @veganhealthy.ideas

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 1 liter water
• 1 pinch salt
• 400 grams baby or new potatoes
• 400 grams baby or new potatoes
• 150 grams asparagus
• 1 tablespoon extra virgin olive oil
• 150 grams asparagus
• 130 grams frozen peas
• 4 tablespoons extra virgin olive oil
• 2 teaspoons wholegrain mustard
• 0.5 lemon lemon juice
• 1 clove garlic clove
• 1 teaspoon maple syrup
• 1 handful mint leaves
• 1 handful chives
• 1 to taste salt and pepper
• 2 handfuls kale
• 1 pinch salt
• 400 grams baby or new potatoes
• 150 grams asparagus
• 130 grams frozen peas
• 2 handfuls kale
• 1 serving dressing
• 1 handful toasted pumpkin seeds
• 1 drizzle extra virgin olive oil

Instructions

1. Fill a large pot with water, add a pinch of salt, and bring to a boil over high heat.
2. Add 400g of baby or new potatoes to the boiling water and cook for about 20 minutes, or until fork-tender.
3. Once cooked, drain the potatoes and let them cool slightly. Cut each potato into quarters or halves.
4. While the potatoes are cooking, trim the hard ends of 150g asparagus and cut them into 2-inch pieces.
5. Heat a pan over medium heat and add 1 tablespoon of extra virgin olive oil. Add the asparagus to the pan and cook for 5 minutes, stirring occasionally.
6. Cover the pan with a lid and cook the asparagus for an additional 3 minutes.
7. Add 130g of frozen peas to the pan with the asparagus and cook for 2-3 minutes.
8. For the dressing, combine 4 tbsp of extra virgin olive oil, 2 tsp of wholegrain mustard, juice of 1/2 lemon, 1 minced garlic clove, 1 tsp maple syrup, chopped mint leaves, chopped chives, and salt and pepper in a jar. Shake well to mix.
9. Add 2 big handfuls of kale to a large bowl, sprinkle with a pinch of salt, and massage by hand until the leaves start to soften.
10. Add the cooked potatoes, asparagus, and peas to the softened kale in the bowl. Pour the dressing over the mixture and toss to combine.
11. Serve the salad topped with a handful of toasted pumpkin seeds and a drizzle of extra virgin olive oil.