Potato Asparagus Salad with Pickled Radishes + Creamy Dill Sauce

A beautiful spring celebration salad with a tangy, creamy sunflower-dill sauce. Vegan, nut-free, oil-free, but full of flavour! The perfect spring meal!

Pickled radishes:
2 small radishes, thinly sliced (use a mandoline if you have one)
1/2 cup water
1/4 cup apple cider vinegar or rice vinegar
1 tsp maple syrup

Salad:
1 lb (450 g) small potatoes such as fingerling or new potatoes (I used a mix of both)
1 bunch (300 g) asparagus (about 25 spears)
1/2 tbsp coconut oil (or ghee) for cooking
Sea salt and freshly ground black pepper, to taste

Creamy dill sauce:
1/2 cup raw sunflower seeds, soaked for at least 4-6 hours
1/4 cup freshly squeezed lemon juice
2 1/2 tsp Dijon mustard
2 tbsp packed fresh dill, chopped + more for serving
1 tsp maple syrup or honey
1/4 tsp sea salt
Freshly ground black pepper to taste
Water, to thin (I used about 1/4 cup)

View the full recipe at The Green Life →