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SkinnyMS

Purple Potatoes, Grapefruit and Asparagus Salad

Colorful and slightly tart, this salad is appetizing and nutritious with its wholesome ingredients.
Course: Dinner, Lunch, Side Dish
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Vegetarian
Servings: 6 people
Calories: 222kcal
Author: Rowena Dumlao-Giardina

Ingredients

US Customary - Metric
  • 2 pounds potatoes purple or yellow, peeled and chopped
  • 12 asparagus spears
  • 1 grapefruit
  • 4 tablespoons capers
  • 2 tablespoons wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon red peppercorns
  • 2 tablespoons chives minced
  • 2 chive blossoms optional

Instructions

  • Prepare a medium bowl with ice and water in it to blanch the asparagus.
  • In a pot of boiling salted water, boil the asparagus for 5 minutes then transfer them immediately to the bowl of ice water. Leave them there until they cool down then chop them.
  • In the same pot of boiling water, cook the potatoes for 15 minutes or until tender. Drain and set aside.
  • Peel and slice three-fourths of the grapefruit to wedges then squeeze the remaining fruit to get the juice.
  • In a big bowl, mix the potatoes, asparagus, capers, chives, peppercorns and grapefruit.
  • In a small bowl, mix the extra virgin olive oil, vinegar, salt and the grapefruit juice. Adjust the taste according to your taste.
  • Pour the dressing to the salad then garnish with the chive blossoms if using.

Nutrition

Calories: 222kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 174mg | Fiber: 5g | Sugar: 2g |
SmartPoints (Freestyle): 7
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SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7