Springtime potato and asparagus salad

Asparagus meets potato – but not in the way you're used to. This low-histamine, spring-like potato and asparagus salad is perfect for a barbecue or as meal prep!

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

30 minutes

Ingredients for 2 servings

• 300g potatoes
• 4-6 spears of white asparagus
• 2-3 spring onions (1)
• 4 medium-sized pointed peppers
• ½ bunch of radishes
• a handful of radish leaves
• 3-4 tablespoons of acerol juice
• olive oil
• Organic herb salt
• sweet paprika powder

preparation

• Boil the potatoes, peel them and cut them into bite-sized pieces.
• Peel the asparagus, cut off the bottom end and also cut it into bite-sized pieces.
• Simmer in salted water for about 4-5 minutes, then rinse with cold water.
• Wash and finely chop the spring onion (1) and radish leaves.
• Wash the bell peppers and radishes and cut them into thin rings.
• Place the chopped vegetables, potatoes, and asparagus in a bowl and season with paprika powder, organic herb salt , olive oil, and acerola juice.
• Serve with fresh herbs if desired.

Our HistaFood tip

You can also add 1 tbsp of organic vegetable spread carrot & beetroot or organic vegetable spread zucchini & basil to the salad.

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.