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Cabbage Asparagus Potato Bacon Salad

Servings: 2 people

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!