Ingredients
Units
Scale
- 5 medium yukon gold potatoes, diced
- 2 ribs celery, thinly sliced
- 1 cup asparagus tips (about 1 inch long)
- 1 cup fresh, small broccoli florettes
- 2 medium avocado, pitted and peeled
- 1 tablespoon whole grain mustard
- 1/2 teaspoon salt
- Pinch of ground black pepper
- 2 tablespoons olive oil
- 1 bunch fresh dill, stems removed, roughly chopped
- Chives, sliced thinly, for garnish
Instructions
- Preheat oven to 400˚F.
- Toss potatoes and broccoli in the olive oil, salt and pepper. Pour onto a baking pan in a single layer.
- Bake for 20 minutes. Add asparagus tips to the pan, stir a little to combine, and cook for another 5 minutes, until tips are tender.
- While potatoes are baking, use a food processor to blend the avocado until smooth. Add mustard, and a pinch of salt. Blend until combined.
- Remove veggies from pan to a large mixing bowl. Add celery, dill and the avocado mixture. Stir until completely combined.
- Garnish with chives. Serve warm or chilled.
- Prep Time: 5 mins
- Cook Time: 25 mins