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Spring Celebration Salad
Ingredients
- Asparagus & Potato Salad with Butter Vinaigrette
- Serves 4
- The butter dressing makes this salad ideal served straight away, when the vegetables are still slightly warm.
- 1 1/2 lb / 800 g new potatoes
- 2 bunches (1 lb / 500 g) asparagus
- 1 cup / 100 g sugar peas
- 1 cup / 175 g cooked whole lentils, rinsed (we used green/brown but any color is fine)
- 1 small handful chives
- 5 radishes, very thinly sliced
- Butter vinaigrette
- 2 oz / 60 g organic butter or ghee (use olive oil for a vegan option and skip the heating part)
- 2 tbsp organic unfiltered apple cider vinegar
- 1 spring onion, very finely chopped
- salt & black pepper
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