Potato salad with grilled asparagus
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 420, total fat 29 G., saturated fats 7 G., proteins 11 G., carbohydrates 33 G., fiber 8 G., cholesterol 13 mg, sodium 618 mg, sugar 11 G.
Calories 420, total fat 29 G., saturated fats 7 G., proteins 11 G., carbohydrates 33 G., fiber 8 G., cholesterol 13 mg, sodium 618 mg, sugar 11 G.
Add grilled vegetables to a salad of fresh vegetables and greens for a richer, summery flavor, especially when cooked on a charcoal grill. In this salad, roasted sweet potatoes and asparagus perfectly complement fresh greens, raw cauliflower, and beets. A caper-infused vinaigrette, sliced olives, and crumbled goat cheese also add a vibrant, unique flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 sweet potatoes (about 0.7 kg)
- 5 tbsp olive oil + extra for grilling
- 1/4 cup white wine vinegar
- 2 tbsp capers, coarsely chopped
- Half a head of cauliflower (about 0.5 kg)
- 2 small beets, peeled
- 1 bunch asparagus, trimmed
- 1 package (150 g) of mixed salad greens
- 1/3 cup pitted olives
- 110 g goat cheese, crumbled
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Cooking the dish according to the recipe:
- Preheat the grill to medium-high and brush the grates with olive oil. Microwave the sweet potatoes until tender, 10-12 minutes. Let them cool for 5 minutes, then slice them in half lengthwise.
- Meanwhile, in a small bowl, whisk together 1/4 cup olive oil, vinegar, capers, and a pinch of salt and black pepper. Chop the cauliflower into small pieces. Grate the beets on a coarse grater.
- Brush the asparagus and sweet potato halves with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the asparagus and sweet potato halves, turning occasionally, until crisp and charred, 3-6 minutes for the asparagus and 10 minutes for the sweet potato. Roughly chop each one.
- In a bowl, combine the salad greens, cauliflower, and asparagus with 3 tablespoons of the vinaigrette and a pinch of salt and black pepper. Divide among plates. Top with the grated beets, sweet potato, olives, and goat cheese. Drizzle with the remaining dressing.
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