Directions
- 1Peel and cut the potatoes into 1-inch cubes.
- 2Boil potatoes.
- 3Toss potatoes with oil, garlic powder, onion powder, thyme and salt.
- 4Cut the asparagus into thin pieces on a bias.
- 5Dice the broccoli into 1/2-inch bite-size pieces.
- 6Toss broccoli and asparagus with oil, salt, and pepper.
- 7Roast the potatoes, broccoli, and asparagus in the oven.
- 8Mince the garlic cloves.
- 9Zest and juice the lemon.
- 10Make the dressing by mixing yogurt, olive oil, lemon zest, lemon juice, maple syrup, and dijon mustard.
- 11Thinly slice the scallions and mince the parsley or dill.
- 12Combine the roasted vegetables, edamame, scallions, and parsley in a bowl.
- 13Add the dressing and toss.
Ingredients
- 1.5 lbs russet potatoes
- 1 tsp baking soda
- 1 medium head broccoli
- 4 oz asparagus
- 2 oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 0.5 tsp dry thyme
- 2 cloves garlic
- 1 lemon
- 2 tbsp plant-based yogurt
- 2 tbsp extra virgin olive oil
- 2 tsp maple syrup
- 1 tsp dijon mustard
- 2 scallions
- 0.25 cup parsley or dill
- 1.5 cups edamame
- 1 salt
Equipment
knifecutting boardbaking sheetbowlgraterlemon juicerspoon
Related recipes
Crispy Noodle Salami Crunch Salad
Japanese · Salad
Crispy Rice Salmon Salad
Japanese · Salad
10-Minute Chinese Chicken Chopped Salad
Japanese · Salad10m
Karaage Chicken with Wasabi Mayo and Cucumber Slaw
Japanese · Salad
Crispy Rice Spicy Mayo Salmon Salad
Japanese · Salad
Salade de Riz Croustillant
Japanese · Salad30m
Japanese Home Cooking Potato Salad
Japanese · Salad
Spicy Salmon Crispy Rice Salad
Japanese · Salad
Hibachi Ginger Salad Dressing
Japanese · Salad
Crispy Rice Salad
Japanese · Salad
Carpaccio de "Atún" de Sandía
Japanese · Salad1h
Air Fryer Korean Chicken Salad
Japanese · Salad15m