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Warm Avocado-Dill Potato Salad with Asparagus, Edamame & Pine Nuts.

  • 1 small bunch
    asparagus
  • 1
    avocado
  • 1 cup
    edamame
  • ½ small bunch
    fresh dill
  • 1
    lemon
  • ¼ cup
    pine nuts
  • 3 medium
    yellow potatoes
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat oven to 450°F.
  • 2
    Wash and chop the potatoes into ½-inch pieces. Place on a baking sheet pan along with the edamame; drizzle with oil, season with salt and pepper, and spread out in a single layer.
    3 medium yellow potatoes
    1 cup edamame
    2 tsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 3
    Place the potatoes and edamame in the oven (it doesn't have to be fully heated) and bake until potatoes are fork-tender, about 15 minutes.
  • 4
    Meanwhile, wash and dry the fresh produce.
    1 avocado
    ½ small bunch fresh dill
    1 lemon
    1 small bunch asparagus
  • 5
    Halve and pit the avocado. Slice thinly while still in skin, then scoop out into a medium bowl. Mash well with a fork or potato masher.
  • 6
    Using a knife, shave the dill leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
  • 7
    Juice the lemon into the bowl. Add water, salt, and pepper, and whisk to combine the dressing; add more water, 1 Tbsp at a time, if needed to reach a creamy, dressing-like consistency.
    2 tbsp water
    ½ tsp salt
    ¼ tsp black pepper
  • 8
    Trim and cut asparagus into 2-inch pieces. Spread in an even layer on a second baking sheet pan, drizzle with oil, and season with salt and pepper.
    2 tsp extra virgin olive oil
    ¼ tsp salt
    1 pinch black pepper
  • 9
    Remove potatoes and edamame from the oven and toss; return them to the oven, along with the sheet of asparagus. Cook until vegetables are tender, about 10 minutes.
  • 10
    Remove potatoes, edamame, and asparagus from the oven and carefully add to the bowl with the dressing; toss well to combine.
  • 11
    To serve, divide potato salad between dishes, top with pine nuts, and enjoy!
    ¼ cup pine nuts