Grilled Potato, Orange and Asparagus Salad

Ingredients

• Potato1 medium (180 g)
• Orange1 count (130 g)
• Asparagus1/2 cup (70 g)
• Onion4 ring (20 g)
• Lettuce1 cup (35 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Wash, peel and slice the potato into even pieces.

2. 2

   Step 2

   Put the potatoes in a pot with boiling water for 8-10 minutes until they are soft but not falling apart. Remove and drain.

3. 3

   Step 3

   At the same time, heat the grill over high heat and once heated, pour half the oil.

4. 4

   Step 4

   Cut off the woody ends of the asparagus and cook for 1 minute on the grill.

5. 5

   Step 5

   Cover, lower the heat to medium-low and let cook for 3-5 minutes. Add salt and pepper and remove.

6. 6

   Step 6

   Brown both sides of the potatoes in the same grill to finish the cooking process. This will take 2 sides per side. Remove.

7. 7

   Step 7

   Next, peel the orange and cut into wedges.

8. 8

   Step 8

   Cut the lettuce leaves and cut the onion into rings.

9. 9

   Step 9

   Place the orange wedges, potato, asparagus, lettuce and onion on a plate.

10. 10

    Step 10

    Season with the remaining olive oil, lemon juice and salt and pepper to taste. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Potato, Orange and Asparagus Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.