Spring Salad with Potatoes, Green Vegetables and Herbs

A little while back now I was asked by the lovely team at I love linen to create an easy Spring recipe for the latest edition of their quarterly publication, Harvest & Gather. And because their readers loved it so much, I figured you guys would too!

I love this recipe because it highlights the gorgeous new spring veggies that are filling the markets and is just so fresh with zesty lemon and aromatic herbs. It’s perfect to serve as a side with barbecued fish, or some roasted chicken and can be easily doubled to serve for your next dinner party.

I featured I love linen’s gorgeous pure French linen napkins in sage and soft grey stripes in this recipe and I cannot wash these and get them back on the table quick enough. We love them and they photograph just so beautifully.

I hope you guys love this quick and easy salad, and as always, happy cooking!

Mel x

Spring Salad with Potatoes, Green Veg and Herbs

Serves 2-4

Ingredients:

500g baby potatoes, halved with skin on

Extra virgin olive oil

One bunch of trimmed asparagus

One cup of sugar snap peas

Avocado

Dill

Chives

Extra virgin olive oil, lemon juice, black pepper, sea salt flakes and lemon zest for dressing

Method:

Sauté baby potatoes in a non-stick pan with a generous drizzle of extra virgin olive oil until golden brown and tender.

Add one bunch of trimmed asparagus and one cup of sugar snap peas to the pan and sauté for a further 3 to 4 minutes until tender. Serve in a large bowl with sliced avocado, dill, chives.

Dress with a drizzle of evoo, juice and zest of a lemon, black pepper and salt flakes. Enjoy warm.

This post is NOT sponsored, I just thought you guys would like the content I created for I love linen :)