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This salad has lemon butter potatoes, asparagus, avocado, bacon, and tomatoes—all mixed with a Dijon vinaigrette.
Cabbage is a very overlooked salad ingredient. It isn’t only good in slaw! If you are like me and love a crunchy texture in salads, cabbage is a welcome change. Plus everyone keeps getting food poisoning from lettuce… so why not give cabbage a shot!
Cabbage is also more filling than lettuce, so you don’t feel as hungry after eating that damn salad. This leafy green is also full of nutrients and has many health benefits. Can help with inflammation, digestion, and cholesterol. So get your HEAD in the game 😉 (OMG seriously).
This salad also has potato and bacon to keep it super hearty. This way you can eat this alone for dinner or lunch. If you want to add more, an egg or more veggies would be a good addition!
Cabbage Asparagus Potato Bacon Salad
Ingredients
SALAD
- 14 small Yukon gold potatoes or fingerlings
- 1 1/2 tbsp lemon juice
- 4 tbsp butter
- 1/2 lb asparagus trimmed and poached 4 minutes
- 1/4 head cabbage rinsed, dried, and shredded
- 1/2 cup cherry or rape tomatoes sliced in half lengthwise
- 6 pieces cooked bacon
- 1 avocado
DRESSING
- 1/2 cup extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 salt
- 1/4 tsp pepper
Instructions
- Boil water in a medium pot.
- Add cleaned potatoes to the boiling water and turn down to low.
- Simmer 11 minutes or till fork tender.
- Drain water.
- Add butter and lemon to the pan with potatoes on low heat.
- Gently stir potatoes to coat. Turn off heat.
- Mix dressing ingredients. Taste and add more ingredients as needed.
- Lay a bed of shredded cabbage on a plate or bowl. Pour a tsp of dressing on cabbage and mix to soak it up.
- Pit avocado and slice into bite size pieces.
- Add tomatoes, asparagus, bacon, avocado, and potatoes on top of cabbage.
- Add a drizzle of more dressing.
- Mix and eat!