Creamy Cheesy Vegan Potato & Kale Spring Salad is the perfect way to banish those winter blues and full of immune boosting vitamins to keep the bugs away! With beautiful seasonal Kale, red onions & asparagus perfectly complimenting the delicious Cypriot New Potatoes; this is a great stand alone salad*. It is delicious warm and even better cold the day after. It also makes a great side dish and instructions on cooking with fish are included in the recipe notes. This dish is freefrom most of the Top14 allergens as its freefrom dairy, eggs & soy as well as gluten (check cornichon ingredients for barley in vinegar) thanks to a few handy freefrom swaps!
*Being from Hampshire I would make this with our beautiful local watercress in the summer, but kale makes a brilliant seasonal alternative! *
For a summer variation:
Use a bed of fresh crunchy watercress and lightly grilled sweetcorn instead of Kale.
For a fishy Valentines Dinner for Two:
Cut the potatoes into slices and arrange on a greased sheet of baking paper. Next sprinkle over some grated garlic or garlic powder & black pepper. Pile the asparagus stalks on the potatoes and then cover by laying the whole trout on top, squeeze over some lemon juice before wrapping into a parcel and baking for 25minutes until the fish is cooked through and the potatoes are tender. Continue with the recipe as before, stirring the dressing through the potatoes and cooking the kale & asparagus tips separately. Serve on one large plate with extra dollops of dressing, two forks and enjoy a romantic dinner for two!