Lemon Herb Asparagus Potato Salad

Fresh, herby, and bright, this recipe offers a unique spin on potato salad with a cauliflower-based creamy sauce tossed over steamed potatoes, asparagus, and peas. This potato salad is both light and satiating, and includes an option for the sauce to be either fat-free or low-fat.

Potatoes create an easy, sustainable form of glucose that helps stabilize adrenals, feeds the nervous system, restores glycogen in the brain, and is antiviral and antibacterial.

Asparagus cleanses the liver and spleen and strengthens the pancreas.

Peas contain easily assimilable healing phytochemical compounds and carbohydrates plus an abundance of chlorophyll that absorbs easily into the intestinal linings, where these components feed healthy cell growth and help restore mucus membranes.

Lemon Herb Asparagus Potato Salad

Ingredients:

• 2 lb baby potatoes, halved
• 1 bunch asparagus, roughly chopped
• 1 cup green peas, fresh or frozen
• ¼ red onion, finely chopped
• 4 cups leafy greens, to serve (optional)

Dressing:

• 1 cup small cauliflower florets
• 1 tsp lemon zest
• 1 ½ tbsp freshly-squeezed lemon juice
• ¼ cup unsweetened almond milk (substitute with water for fat-free)
• ¼ cup water
• 1 tsp raw honey
• ½ tsp sea salt (optional)
• 1 tbsp finely chopped dill
• 1 tbsp finely chopped chives

Directions:

Start by steaming the baby potatoes in a covered steaming basket set over boiling water for about 15 to 20 minutes, until they are tender but still firm. Once cooked, set them aside to cool. Next, steam the asparagus for about 5 to 7 minutes, and the green peas for about 3 to 5 minutes, until they are just tender. Set both the asparagus and peas aside to cool as well.

While the vegetables are cooling, prepare the dressing. Steam the cauliflower for about 10 to 12 minutes until it is soft, then blend it with the lemon zest, lemon juice, unsweetened almond milk or water, additional water, raw honey, and sea salt if using. Blend until smooth and creamy. After blending, stir in the finely chopped dill and chives. Set aside.

In a large mixing bowl, combine the steamed potatoes, asparagus, green peas, and finely chopped red onion. Pour the dressing over the vegetables and gently toss to coat everything evenly. Allow the salad to sit for a few minutes to let the flavors meld together before serving. If serving over leafy greens, divide the greens between serving bowls and top with the salad. Enjoy!

Serves 4

Get over 100 more delicious recipes and learn how to heal in the companion titles, Brain Saver and Brain Saver Protocols, Cleanses & Recipes.

Categories: New Recipes, Lunch, Dinner, Sides, Grain Free, Potato Recipes, Salads, Fat Free, Grain Free

This item posted: 22-Nov-2024

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