Dill-icious potato & asparagus salad
Guaranteed to put (a) spring in your step - this layered potato and asparagus spring salad, brimming with fragrant dill and bursting with bright, zesty notes, is a make-ahead marvel.
Preparation
Step 1
4 tbsp natural yoghurt – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 garlic clove – 1 tbsp chopped dill – 2 pinch of pepper
Mix the ingredients for the dressing and pour into two jars.
Step 2
200 g boiled potatoes, peeled – 2 tbsp olive oil – 2 tbsp chopped dill
Cut the potatoes into smaller pieces and fry them in olive oil until golden brown. Mix with the dill and also put in jars.
Step 3
½ bunch of green asparagus – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tsp pepper – 40 g iceberg lettuce – 1 red pepper
Cut the green asparagus into small pieces and fry in the same pan. Season with Kikkoman Less Salt Soy Sauce and the pepper. Arrange in the jars with the lettuce and diced red pepper. Before serving, transfer to a plate and mix well.
Recipe-ID: 1352
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