A fresh asparagus potato salad with a fruity touch, perfect for the summer. An explosion of color and flavors. It not only looks good but also tastes delicious.

Salads are wonderful dishes for lunch, as a side dish or as a snack between meals. They are light, quick to eat, practical to take to work and eat anywhere and above all: they are extremely nutritious.

Despite some saying that salads are bad and boring diet foods, a well-made salad with a good dressing can be a complete, delicious and very healthy meal!

This asparagus and potato green salad recipe is very well balanced, using potatoes as a great source of carbohydrates, Feta cheese as a source of protein, and olive oil and avocado as healthy sources of fats. In addition, strawberries bring a special flavor to the dish.

Try this delicious salad recipe and surprise yourself. Don’t forget to rate the recipe and comment what you think of it down here!

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Photo of a plate of Asparagus Potato Salad, with strawberries and decorated with edible flowers. Beside the plate is a fork and knife on top of a decorated napkin.

Asparagus Potatoes Salad

A fresh salad with a fruity touch which is perfect in the summer. An explosion of color and flavors. It does not only look good, but also tastes delicious.
5 from 1 vote
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course lunch
Cuisine Ayurveda
Servings 4
Calories 365 kcal


  • 500 g asparagus
  • 250 g potatoes
  • 100 g strawberries
  • 1 avocado
  • 200 g arugula or other green salad
  • 100 g feta cheese
  • 4 tbsp olive oil
  • 1 lemon
  • 2 tsp mustard
  • 1 tsp honey or agave syrup
  • salt to taste
  • fresh basil


  • In a pan, boil the potatoes. Choose waxy potatoes that will keep their shape and are better for a salad. Let them cool a bit and cut them into cubes.
  • Peel and wash the asparagus and steam it for 3-5 minutes. Depending on their thickness, adapt the cooking time. It should still be a bit crunchy.
  • Wash the arugula/ green salad and cut the avocado and feta cheese into pieces.
  • For the dressing, mix the olive oil, lemon juice, honey, mustard, and salt. Adapt it to your taste if you need more sweetness or sourness. Alternatively, mix the mashed avocado and get a thick creamy dressing for your salad. Add some water if necessary.
  • On a plate, spread the arugula as a base. In a bowl, mix potatoes and asparagus with the dressing. Add the mixture over the arugula and decorate with some strawberry pieces, cheese, fresh basil, and a few edible flowers(optional)
  • Be thankful for your food, relax, and share it with your family or friends.



The caloric value was calculated per serving.
Asparagus is astringent, sweet, cooling and a diuretic. It is balancing, for all doshas, and is mildly laxative. With some small changes, you can make this salad perfect for each dosha.
Recommendations for doshas:
  • Vata: use lukewarm potatoes to get rather a warm salad, which will suit Vata type better. Avocados and feta cheese are good choices, and some extra cayenne pepper and more basil will improve digestion.
  • Pitta: green salad, arugula, and cucumbers have a cooling effect which suits well a pita type. Reduce the potatoes and consider using soft, unsalted cheese. Add less pepper and mustard or replace it completely with fennel, cumin, or cardamon.
  • Kapha: If there is a Kapha disbalance is better to remove avocado and eat cheese in a small amount. Generally, goat milk/ cheese is a better option than cow milk products for Kapha. Mustard as spice suits well a Kapha type.
Do you know what a dosha is? Find out your dosha here.
Keyword Ayurveda, Healthy food

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2 responses

  1. Sehr leckere Kombination.Ich werde sicher ofter das Rezept kochen.

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