Asparagus & Potato Salad with Preserved Lemon Dressing - Community Natural Foods

Ingredients

• 1 lb fingerling or baby potatoes, halved
• 1 lb asparagus, cut into 2-inch pieces
• 1 red pepper, small dice
• 2 cups pea shoots, roughly chopped
• 2 green onions, thinly sliced
• ½ cup packed fresh dill, chopped
• ½ cup packed fresh parsley, chopped
• ½ cup packed fresh mint, loosely torn
• ¼ cup toasted almonds, roughly chopped
• 1 tbsp preserved lemon, minced
• ½ tsp garlic, minced
• 2 tbsp fresh lemon juice
• 1 tbsp grainy Dijon mustard
• 1 tsp raw honey
• 3 tbsp extra virgin olive oil
• 1 tsp salt, plus more to taste