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Potato and radish salad with green goddess dressing
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
"Vibrant autumn veggies tossed in a lively avocado dressing upgrade classic potato salad."
Ingredients:
  • 600g baby red potatoes, cut into 8mm-thick slices
  • Olive oil cooking spray
  • 1 bunch asparagus, trimmed, halved lengthways, cut into thirds
  • 250.00 ml frozen peas
  • 1 bunch red radish, trimmed, quartered
  • 2 green onions, thinly sliced
  • 60g baby spinach
  • 1/2 avocado
  • 42.00 gm lemon juice
  • 20.00 ml fresh flat-leaf parsley leaves
  • 20.00 ml fresh basil leaves
  • 36.40 gm extra virgin olive oil
  • 65.00 gm buttermilk
Instructions:
  • Preheat your oven to 220C (200C fan-forced) and prepare a large baking tray by lining it with baking paper.
  • Lay out potato slices evenly on the tray. Spritz with oil and sprinkle with salt and pepper. Roast for 30 minutes until crisp and tender. Let cool for 10 minutes before serving.
  • Place the asparagus and peas in a heatproof bowl, cover with boiling water, and let stand for 2 to 3 minutes until bright green and tender. Drain and rinse with cold water until chilled. Drain well before using.
  • Create a vibrant green goddess dressing by combining avocado, lemon juice, parsley, and basil in a small food processor. Blend until velvety smooth. Slowly drizzle in the oil while the processor is running, then mix in the buttermilk until just blended.
  • Place potato, asparagus, peas, radish, onion, and baby spinach artfully on a serving board or platter. Drizzle generously with dressing and season with salt and pepper before serving.

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