Delicious & Healthy Vegan New Potato and Spring Green Salad Recipe

At Vegetology, we believe that plant-based living is all about nourishing your body with wholesome, natural ingredients. This Vegan New Potato and Spring Green Salad is the perfect seasonal dish—packed with vitamins, minerals, and fresh flavours that complement a healthy, cruelty-free lifestyle.

Join Lizzie as she walks you through the step-by-step process of making this scrumptious salad. Watch the video below and follow along!

• Plant-based and nutrient-rich – Packed with fibre, antioxidants, and essential vitamins.

• Light yet satisfying – A great balance of carbohydrates, healthy fats, and protein.

• Perfect for active lifestyles – Supports wellness and complements a balanced diet.

• Ideal for any occasion – Great for meal prep, BBQs, and refreshing summer meals.

For the Dressing:

• ¼ cup olive oil

• 2 tbsp lemon juice

• Handful of fresh mint leaves

• 1 tsp vegan whole-grain mustard

• 1 small clove of garlic

• ¼ tsp salt

• Black pepper, to taste

• ½ tsp maple syrup

For the Salad:

• 2 tbsp almonds

• 250g small new potatoes

• ¾ cup frozen sweetcorn

• 2 tsp olive oil

• 200g asparagus, wooden ends chopped off

• 1 small courgette, very thinly sliced

• 50g assorted salad leaves + 1 baby gem lettuce

1. Prepare the Dressing

Place all the dressing ingredients into a blender and blend until smooth. If the mixture is too thick, add a splash of water until you achieve the desired consistency.

2. Toast the Almonds

Heat a dry frying pan over medium heat and toast the almonds for a couple of minutes, shaking the pan occasionally to prevent burning. Roughly chop them and set them aside.

3. Cook the Potatoes & Sweetcorn

Boil the new potatoes until tender. In a separate pot, boil the sweetcorn for two minutes, then drain.

4. Pan-Fry the Asparagus & Courgette

Heat a large frying pan over medium-high heat and add a little olive oil. Pan-fry the asparagus in a single layer, allowing it to char slightly before flipping. Once evenly charred, remove and set aside. Repeat with the courgette slices.

5. Assemble the Salad

In a large bowl, combine the cooled potatoes, sweetcorn, asparagus, and courgette with the salad leaves. Drizzle the dressing over the top and toss gently to coat.

6. Garnish & Serve

Sprinkle the reserved mint leaves and toasted almonds over the salad. Serve immediately and enjoy!

This Vegan New Potato and Spring Green Salad is more than just a tasty dish—it’s a nutrient-packed meal that supports your health and wellness journey. Pair it with your favourite vegan supplements to ensure you’re getting all the essential nutrients your body needs.

At Vegetology, we’re committed to helping you thrive on a plant-based diet. Check out our range of vegan supplements and bundles to fuel your active lifestyle.

Enjoy your fresh and wholesome salad – Bon appétit!