Spring has sprung. I know we've had some warm days over the past few weeks but today was the first day that totally felt like spring...even summer!
I totally embraced the spring spirit and had pretty much the best day ever. I started bright and early with a quick workout on a beautiful crushed gravel trail. It's runs along a sparkly river and is surrounded by SO MUCH green. Everything was so lush and beautiful and it smelled so fresh (except for this one part that totally smelled like dead fish and made me gag but never mind)
Afterwards, we hit up the farmers market for the very first time this year (Whoop!) and stocked up on some veg, soap, yogurt, and the cutest little succulents...
When we got home, I drank a delicious green smoothie and spent the rest of the day gardening, reading, and hangin' out in the sun...then I watched Jeopardy with my cats and turned in early.
Kidding. I'm not that old guys. Come back, I swear I'm cool!
Anyway, I obviously missed Jeopardy because I was making you...salad!
This salad should be the official salad of spring. With its zesty dressing, spicy herbs, buttery potatoes and fresh-picked asparagus, everything about it is light, fresh, and flavorful. Not to mention it comes together in a pinch and requires no oven, which means less time sweating in the kitchen and more time chillin in nature amiright?
Herby Potato and Asparagus Salad
for the dressing:
- 1/8 cup packed herbs (I used a mix of basil, chives, and dill)
- 1/8 cup herbs; chopped (for sprinkling on top)
- 2.5 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 tsp dijon mustard
- 1 tsp red wine vinegar
- 1 tbsp plain yogurt
- salt + pepper
Combine all ingredients except the herbs for sprinkling in a blender and blend until smooth, then season to taste. I put my ingredients into a small mason jar and screwed the blender blade on top. I'm not sure if that works with other blenders though. If using a large blender, it might work best to double the recipe so that there's more volume to blend.
- 4 fist-sized red potatoes
- handful of asparagus spears, woody ends removed
- 1/3 cup lima beans, thawed/cooked
- salt + pepper to taste
Place the potatoes in a large saucepan and cover with cold water. Stir in a teaspoon of kosher salt. Bring the water to a boil then reduce to a simmer and cook until the potatoes are almost tender, about 20 minutes. Chop the asparagus in half crosswise and put in the pan with the potatoes. Cook until the asparagus is bright green and tender and the potatoes are cooked through, 3-5 minutes. Drain the vegetables and rinse under cold water. Chop the asparagus and potatoes into bite-sized pieces and transfer to a serving bowl along with the lima beans. Pour the dressing on top and toss to coat. Serve chilled or at room temperature.
We had it for dinner paired with soft-boiled eggs and toast and it was amazing. The potatoes add heft to the delicate asparagus spears, and the lima beans add interesting texture and protein. I came up with the dressing by sort of throwing random things into a mason jar and blending it—adding a little of this and that—until I got the flavor I wanted. It's packed with fresh herbs and lemon, so it's really punchy and bright which works really well with the potatoes. On a whim I also added a spoonful of yogurt, which made it super creamy and tangy. I bet it would be killer on other salads, grain bowls, or even a sandwich. Better double it just to be safe ;)
Hope you're all in the spring spirit and have a relaxing long weekend! I am still procrastinating like a champ and prepping for regionals + sectionals this week!