Salads · 30 min
Warm Avocado-Dill Potato Salad with Asparagus, Edamame & Pine Nuts
- 30 min
- 2–6 servings
- 701 kcal / serving
A warm, creamy avocado dressing coats tender potatoes and crisp-edged asparagus, with nutty pine nuts for texture. The combination stays light and comes together quickly for a weeknight pop of color.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- 1avocado
- 1 cupedamame, shelled
- ½ small bunchfresh dill
- ½lemon
- ¼ cuppine nuts
- 3 mediumyellow potatoes
- avocados
- edamame
- lemons
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · potato masher · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 small bunchasparagus
- 1avocado
- 1 cupedamame, shelled
- ½ small bunchfresh dill
- ½lemon
- 3 mediumyellow potatoes
- avocados
- edamame
- lemons
Pantry & dry goods
- ¼ cuppine nuts
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| avocado | 1 | 2 | 3 |
| edamame, shelled | 1 cup | ||
| fresh dill | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lemon | ½ | 1 | 2 |
| pine nuts | ¼ cup | ½ cup | ¾ cup |
| yellow potatoes | 3 medium | 6 medium | 9 medium |
| edamame | 2 cups | 3 cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat the oven to 450°F and have a baking sheet ready.
- Rinse the potatoes and cut them into half-inch pieces; place them on a sheet with the edamame, drizzle with oil, then season with salt and pepper and spread in a single layer.
- Roast the potatoes and edamame in the oven until the potatoes are fork-tender, about 15 minutes (the oven can be cold).
- While they cook, wash and dry the remaining produce.
- Halve and pit the avocado. Score the flesh in the skin, scoop it into a medium bowl, and mash until smooth.
- Strip the dill leaves from the stems, mince, and add to the avocado.
- Juice the lemon into the bowl, then whisk in water, salt, and pepper to form a loose dressing; add more water, one tablespoon at a time, if needed for a creamy consistency.
- Trim the asparagus into two-inch pieces and spread on a second baking sheet; drizzle with oil, then season with salt and pepper.
- When the potatoes and edamame have roasted, transfer them to the oven basket or continue on the sheet and add the asparagus sheet; roast until the vegetables are tender, about 10 minutes more.
- Remove the roasted vegetables and toss them with the avocado-dill dressing until evenly coated.
- Serve by dividing the warm salad among dishes and sprinkling the pine nuts on top.
Two tips
- Prep ahead: wash and dry produce during the first bake to save time later.
- Serving idea: mix in grilled chicken or chickpeas for extra protein using only listed ingredients or pantry staples.
Nutrition per serving
- Calories
- 701 kcal
- Protein
- 22 g
- Carbs
- 74 g
- Fat
- 40 g
- Fiber
- 22 g
- Sodium
- 72 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.