If you can still get your hands on some local asparagus, this roasted potato salad with tahini mustard dressing is wonderful to make! My goodness, it was so incredibly fresh and tasty, we had it 2 days in a row (I made a lot)!
I have been incredibly busy with school, but eating nourishing and tasty food is always a priority 🙂
P.S. Did you buy your copy of my 7-day gentle reset cleanse program yet? The price is going up soon!
Roasted potato salad with tahini mustard dressing
A wonderful salad to make in the spring, full of colours and good nutrition after a long winter!
- 1 lb organic potatoes with thin skin (I used a mix of yellow and sweet potatoes - new potatoes are the best)
- olive oil
- 1 tsp turmeric
- 1 tsp paprika
- a pinch of black pepper
- 1 tsp herbes de Provence mix
- 1/2 lb / 230 g asparagus (use more if you wish)
- 6 radishes
- 3 baby organic cucumbers (or use 1/2 of an English cucumber)
- 1/2 lb fresh snap peas
- 1 organic red pepper
- 3 handfuls of spring mix (baby lettuce mix)
- 1/4 cup tahini
- 3 Tbsp grain mustard (also called old fashioned)
- 1/3 cup apple cider vinegar
- 1/3 cup extra-virgin olive oil
- 2 Tbsp maple syrup
- a pinch of sea salt and freshly ground pepper (be generous with the pepper)
- Wash all the potatoes and remove any yucky parts or sprouting areas.
- Slice them in thick slices. Put into a large mixing bowl, drizzle generously with olive oil (approx. 2-3 tablespoons), and mix well until coated.
- Add all the spices, and mix well to coat. Spread on a large baking sheet with parchment paper. Ideally, you don't want the potatoes to touch each other.
- Bake in a 400F oven for approximately 25-35 minutes, or until they are nicely roasted, depending on the thickness of your slices.
- While this cooks, wash and cut the asparagus in 3-4 sections, and steam for about 3-5 minutes, then rinse immediately under cold water to stop the cooking process, and put into a sieve to drain.
- Wash and trim the snap peas, and wash and slice the baby cucumbers, radishes, and red pepper thinly.
- To prepare the dressing, put all the ingredients into a blender, and blend. If it's too thick, add some extra vinegar and oil.
- Once the potatoes are cooked, take them out of the oven and let cool a bit.
- You can either plate it as a large platter or in each individual plates. Simply put a generous amount of baby greens on the plate and distribute all the other vegetables on top.
- Drizzle a generous amount of the dressing on top, and enjoy right away! (you can prepare the dressing and the potatoes the day before if you want, and keep them in the fridge in an airtight container. Prepare the rest of the vegetables the day of.)
This salad will give you 4 meal-sized servings or 8 appetizer-sized servings.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 366kcal | Fat: 21g | Saturated fat: 3g | Sodium: 123mg | Potassium: 1009mg | Carbohydrates: 38g | Fiber: 6g | Sugar: 12g | Protein: 8g | Vitamin A: 2010% | Vitamin C: 84.3% | Calcium: 107% | Iron: 4.4%
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Looks delicious! I’ll be making up a batch of this to take for lunches at work throughout the week!
Wow that salad looks soooo amazing! Asparagus are just starting for me , so I can still make it 🙂