New potato and asparagus salad with dill pesto

New potato and asparagus salad with dill pesto

3.5 2 évaluations

Préparation 5min

Total 40min

4 portions

Ingrédients

Peeling potatoes

new potatoes fitting through hole in mixing bowl lid
600 g
water
600 g

Dill pesto

red onion halved
50 g
Parmesan cheese cut in pieces (2 cm)
60 g
pine nuts
50 g
extra virgin olive oil
60 g
fresh dill leaves, plus extra to garnish
25 - 30 g
pickled capers
20 g
freshly squeezed lemon juice
10 g
Greek yoghurt
150 g
salt
¼ tsp
ground black pepper
¼ tsp

New potato and asparagus salad

eggs
5
water
1300 g
green asparagus ends trimmed, cut in half or into thirds
400 g
cucumber (optionnel) sliced (2 mm)
150 g
pine nuts (optionnel) toasted, to garnish

Niveau

facile

Infos nut. par 1 portion

Sodium 595.8 mg

Protides 22.9 g

Calories 2209.2 kJ / 528 kcal

Lipides 32.8 g

Fibre 6.4 g

Graisses saturées 7.1 g

Glucides 39.1 g

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Également présenté dans

Flexitarian Favourites 12 Recettes
International

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