recipes

Asparagus & Potato Salad with Preserved Lemon Dressing

This bright, herb-packed spring salad celebrates tender asparagus, fresh herbs, and vibrant preserved lemon. Asparagus provides folate and antioxidants, while olive oil and almonds help the body absorb these nutrients more effectively. Fresh, balanced, and full of flavor. It's a side dish everyone will want seconds of!

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Salad

  • 1 lb fingerling or baby potatoes, halved
  • 1 lb asparagus, cut into 2-inch pieces
  • 1 red pepper, small dice
  • 2 cups pea shoots, roughly chopped
  • 2 green onions, thinly sliced
  • ½ cup packed fresh dill, chopped
  • ½ cup packed fresh parsley, chopped
  • ½ cup packed fresh mint, loosely torn
  • ¼ cup toasted almonds, roughly chopped

Preserved Lemon Dressing

  • 1 tbsp preserved lemon, minced
  • ½ tsp garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tbsp grainy Dijon mustard
  • 1 tsp raw honey
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt, plus more to taste
Servings 6-8 as a side
Prep Time 15 Minutes
Cook Time 18 Minutes
Total Time 33 Minutes
Instructions
  1. Steam the fingerling potatoes in a steamer basket over simmering water for 15 to 18 minutes, or until fork-tender. Transfer to a plate and allow them to cool slightly.
  2. Prepare a bowl of ice water. Steam the asparagus for 3 to 4 minutes, until bright green and just tender. Cooking time may vary depending on the thickness of the asparagus. Immediately transfer the asparagus to the ice water. Once cooled, drain well and pat dry.
  3. In a large serving bowl, add all Preserved Lemon Dressing ingredients and whisk until smooth and well combined.
  4. Add all Salad ingredients and gently toss until evenly coated with the dressing. Taste and adjust salt if needed.
  5. Serve immediately or transfer to a platter and finish with extra herbs and almonds.
Chef’s Notes:
  1. If meal prepping, add the pea shoots just before serving to keep them fresh and vibrant. A squeeze of fresh lemon juice before serving can help brighten the flavours.

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