It's time to brighten up this cloudy day with a fresh recipe!
Our Spring Green salad with Creamy Garlic Hummus dressing is packed with flavour, and the dressing alone is sure to become a fridge staple.
Salad:
2 pounds fingerling potatoes, scrubbed and cut into 1 – 1 ½-inch chunks
1 1/2 teaspoons fine sea or kosher salt
8 ounces asparagus, trimmed
1 cup thinly sliced cucumber
1 cup marinated artichoke hearts
¼ cup snipped chives
black pepper & salt to taste
Pea sprouts for garnish
Capers for garnish
Dressing:
1 cup packed basil leaves
1/3 cup packed pea sprouts
4 garlic cloves, put through a press or minced
1/2 teaspoon fine sea or kosher salt
2/4 cup good-quality mayonnaise
1/4 cup hummus of choice
Juice from 1 lemon (more if needed to taste)
1 tbsp honey
How To:
1. Add potatoes to large pot and cover with about 2 inches of water. Add salt, and place over high heat. Bring to a boil, then cook until the potatoes are tender but still holding a shape, 8-12 minutes. Drain potatoes from hot water, and put them in ice water bath to come to room temp.
2. In a large pan, add asparagus and about 1cm of water. Bring to a boil, turn off heat, and cover. You want them cooked but still crunchy. Once cooked, put them in ice water bath to come to room temp.
3. Dressing: In a food processor, combine the herbs, garlic, 1/2 teaspoon salt, hummus, honey, and mayonnaise, and blend until just smooth. Blend in the lemon juice. Taste, adding more lemon or salt if you feel the dressing needs it.
4. Check out our Reel for the assembly process!