Vegan Potato and Asparagus Salad with Wild Garlic Gremolata
This salad is the perfect spring dish when asparagus and wild garlic are in season. Here's an easy recipe combining both with oven roasted potatos and beetroot.
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Pot
- Skillet
- Stove
- Mixing bowl
- Measuring spoon
Ingredients
- 300 g (0.66 lb) potatoes
- 300 g (0.66 lb) baby beets
- 250 g (0.5 lb) green asparagus
- 50 g (2 oz ) sliced almonds
- 15 g (0.5 oz) coconut chips
- Olive oil
- Salt
- Pepper
- 2 tbsp olive oil
- 1 tsp grainy mustard
- 1 tsp agave syrup
- 1 tsp red wine vinegar
- 15 g (0.5 oz) wild garlic
- 25 g (1 oz) parsley
- 1 lemon
- 1/4 tsp salt
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