Description
A vibrant and fresh Smashed Potato Spring Salad featuring crispy smashed baby potatoes, tender sautéed asparagus, creamy lemon yogurt dressing, and a mix of fresh greens and avocado. This salad combines crunchy, creamy, and tangy flavors perfect for a light, healthy meal or side dish.
Ingredients
Scale
Smashed Potatoes
- 1 pound baby potatoes
- 1 tablespoon olive oil (for cooking)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
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 black pepper, to taste
Sautéed Asparagus
- 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 in salted water until tender, about 15-20 minutes. Drain and let cool slightly. Carefully smash each potato to flatten it without breaking it apart. Heat 1 tablespoon olive oil in a skillet or preheat the oven to roast. Cook the smashed potatoes until golden and crispy, about 5-7 minutes per side if pan-frying, or roast at 425°F for 20-25 minutes. Season with salt and pepper and set aside to cool slightly.
- Make the Creamy Lemon Dressing: In a medium bowl, whisk together the plain Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until smooth and well combined. Set aside.
- Cook the Asparagus: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped asparagus and thinly sliced shallot. Cook, stirring occasionally, until tender but still crisp, about 4-5 minutes. Add the minced garlic and cook for an additional 1 minute. Remove from heat, stir in 1 tablespoon lemon juice, and season with salt and black pepper to taste. Let the mixture cool to room temperature.
- Assemble the Salad: Spread the chopped butter lettuce on a large platter or salad bowl. Layer the cooled smashed potatoes, sautéed asparagus mixture, avocado slices, shaved Parmesan cheese, sliced green onions, and chopped parsley on top of the greens.
- Dress & Serve: Drizzle the creamy lemon dressing evenly over the salad. Gently toss to combine all ingredients well. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately for best freshness.
Notes
- You can prepare smashed potatoes by boiling and then roasting or pan-frying; both methods work well.
- Use fresh, firm baby potatoes for best texture in smashed potatoes.
- The creamy lemon dressing can be made ahead and stored in the refrigerator up to 2 days.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt and omit Parmesan cheese or use a vegan cheese alternative.
- Try adding other fresh spring vegetables like radishes or snap peas for extra crunch and color.
- This salad is best served fresh but leftovers can be refrigerated for up to 1 day; avoid dressing leftovers to keep ingredients crisp.
