Potato and radish salad with green goddess dressing

Recipes / Salads

Packed with fresh autumn vegetables, this is better-for-you potato salad is served with a zesty avocado dressing.

Recipe «Potato and radish salad with green goddess dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 600g baby red potatoes, cut into 8mm-thick slices, Olive oil cooking spray, 1 bunch asparagus, trimmed, halved lengthways, cut into thirds, 1 cup frozen peas, 1 bunch red radish, trimmed, quartered , 2 green onions, thinly sliced, 60g baby spinach, 1/2 avocado , 2 tbsp lemon juice, 1 tbsp fresh flat-leaf parsley leaves, 1 tbsp fresh basil leaves, 2 tbsp extra virgin olive oil, 1/4 cup buttermilk.

Ingredients:

  • 600g baby red potatoes, cut into 8mm-thick slices 
  • Olive oil cooking spray 
  • 1 bunch asparagus, trimmed, halved lengthways, cut into thirds 
  • 1 cup frozen peas 
  • 1 bunch red radish, trimmed, quartered 
  • 2 green onions, thinly sliced 
  • 60g baby spinach 
  • 1/2 avocado 
  • 2 tbsp lemon juice 
  • 1 tbsp fresh flat-leaf parsley leaves 
  • 1 tbsp fresh basil leaves 
  • 2 tbsp extra virgin olive oil 
  • 1/4 cup buttermilk 

Instructions

  1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  2. Arrange potato slices in a single layer on prepared tray. Spray with oil. Season with salt and pepper. Roast for 30 minutes or until golden and tender. Set aside for 10 minutes to cool.
  3. Meanwhile, place asparagus and peas in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until bright green and tender. Drain. Refresh until cold water. Drain.
  4. Make green goddess dressing. Place avocado, lemon juice, parsley and basil in a small food processor. Process until smooth. With motor operating, gradually add oil in a slow steady stream. Add buttermilk. Process until just combined.
  5. Arrange potato, asparagus, peas, radish, onion and baby spinach on a serving board or platter. Drizzle with dressing. Season with salt and pepper. Serve.