It’s been warm in these parts, and I’ve been looking for meals that are easy and don’t heat up the house (or me) too much. Although there’s some cooking involved with this recipe, it fits the bill for a variety of reasons. First, the oven does most of the work. You just need to chop up a few things and the oven does the rest. And second, you can eat this salad at room temperature or even chilled, so you’re not ingesting something warming when you’re trying to stay cool. And yes, it’s easy!
The recipe hails from The Oh She Glows Cookbook by Angela Liddon. This has become a book that I turn to again and again, and I absolutely recommend that you pick it up. I’ve made tons of recipes from the book and have yet to encounter a dud. Ditto her website:
Unfortunately, it doesn’t seem that Liddon has published this recipe online anywhere, so I’m just going to give you the gist of it here. You’ll need to pick up her book to get the specifics (so worth it!).
There are really just a couple of steps to this recipe. The first is to roast a bunch of cubed yellow potatoes that have been tossed in olive oil, sea salt and pepper.
You’re also going to roast up a bunch of chopped asparagus tossed in olive oil and salt. They take about half as long as the potatoes, so just pop them in the oven part way through the potato roasting process.
The other step is to make the dressing, which is a combination of avocado (which makes it heavenly creamy), dill, lemon juice and a few other tasty things.
Now all you’ve got to do is toss everything together. I let the potatoes and asparagus cool first to room temperature and then tossed it and, voila, dinner was served. Super tasty. Super easy. Perfect for a summer day.