Description
A refreshing and flavorful Smashed Potato Spring Salad featuring crispy smashed baby potatoes, tender sautéed asparagus, creamy lemon yogurt dressing, and fresh butter lettuce, avocado, and Parmesan. Perfect for a light lunch or springtime meal, this salad balances textures and tangy citrus notes for a deliciously satisfying dish.
Ingredients
Scale
Smashed Potatoes
- About 1 pound baby potatoes (prepared by boiling, smashing, and roasting or pan-frying)
Creamy Lemon Dressing
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Kosher salt and pepper, to taste
Asparagus Mixture
- 1 tablespoon olive oil
- 1 bunch asparagus, cut into 1-inch pieces, tough ends discarded
- 1 small shallot, thinly sliced
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
- 1 tablespoon lemon juice
Salad Assembly
- 3 heads butter lettuce, washed, dried, and roughly chopped (about 8 cups)
- 1 large avocado, sliced
- 1/2 cup shaved Parmesan cheese
- 2 green onions, sliced
- 1/4 cup chopped parsley
Instructions
- Prepare the Smashed Potatoes: Boil the baby potatoes until they are tender when pierced with a fork. Drain and allow them to cool slightly. Gently smash each potato with the bottom of a glass or potato masher to flatten slightly. Then roast in the oven or pan-fry them until golden and crispy on the outside. Set aside to cool.
- Make the Creamy Lemon Dressing: In a medium bowl, whisk together plain Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until the mixture is smooth and well combined. Set the dressing aside.
- Cook the Asparagus: Heat olive oil in a large skillet over medium-high heat. Add the cut asparagus and sliced shallot, cooking and stirring occasionally until tender, about 4 to 5 minutes. Stir in the minced garlic and cook for 1 more minute. Remove from heat, then stir in lemon juice and season with salt and black pepper to taste. Allow the asparagus mixture to cool to room temperature.
- Assemble the Salad: Spread the chopped butter lettuce evenly on a large serving platter. Layer the smashed potatoes evenly over the lettuce, followed by the cooled asparagus mixture. Add sliced avocado, shaved Parmesan cheese, sliced green onions, and chopped parsley on top.
- Dress and Serve: Drizzle the creamy lemon dressing over the salad. Gently toss all the ingredients to combine well. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately for optimal freshness and texture.
Notes
- Use baby potatoes for best texture and flavor in the salad.
- You can prepare the smashed potatoes ahead of time to save time before assembling.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt and omit Parmesan cheese or use a vegan alternative.
- Be gentle when tossing the salad to avoid breaking the avocado slices and smashed potatoes.
- Adjust lemon juice quantity in the dressing and asparagus mixture to your preferred level of citrus brightness.
