Butter lettuce topped with crispy smashed potatoes, asparagus, avocado, green onion, shaved Parmesan cheese and a creamy lemon dressing. The perfect salad for spring!
For the smashed potatoes:
For the 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
For the salad:
- 1 tablespoon olive oil
- 1 bunch asparagus, cut into 1-inch pieces, discard tough ends
- 1 small shallot
- 1 clove garlic
- Kosher salt and black pepper, to taste
- 1 tablespoon lemon juice
- 3 heads butter lettuce, washed, dried, and roughly chopped (about 8 cups chopped)
- 1 large avocado, sliced
- 1/2 cup shaved Parmesan cheese
- 2 green onions, sliced
- 1/4 cup chopped parsley
-
Make the smashed potatoes and set aside.
-
To make the dressing, in a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, garlic, salt and pepper. Set aside.
-
In a large skillet, heat the olive oil over medium high heat. Add the asparagus and shallot and cook until tender, about 4 to 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Remove from heat and stir in the lemon juice. Season with salt and pepper, to taste. Let cool to room temperature.
-
Place the lettuce on a large platter. Top with smashed potatoes, asparagus, avocado, shaved Parmesan cheese, green onion, and parsley.
-
Drizzle the dressing over the salad and toss. Season with additional salt and pepper, if necessary. Serve immediately.
Calories: 260kcal, Carbohydrates: 14g, Protein: 7g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.002g, Cholesterol: 7mg, Sodium: 157mg, Potassium: 432mg, Fiber: 4g, Sugar: 3g, Vitamin A: 2875IU, Vitamin C: 11mg, Calcium: 158mg, Iron: 2mg
