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The skin of a potato contains the highest amount of fiber, specifically insoluble fiber. Insoluble fiber helps to relieve constipation. Cooled potatoes also contain resistant starch that may help to feed gut-bacteria and promote a healthier digestive system.
Asparagus contains many nutrients, including folate. Folate is important in helping grow new and healthy cells.
White beans contain a high amount of insoluble fiber. Insoluble fiber helps to draw water and add bulk, making it a great type of fiber for relieving constipation. Beans are also a good source of plant-based protein.
Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.
Preheat Oven Preheat oven to 425°F. Bring a large pot of water to boil.
Roast Potatoes Arrange the potatoes on a baking sheet and drizzle with 2-3 tablespoons olive oil and sprinkle with kosher salt. Roast for 30 minutes, turning half way. Allow to cool completely, then transfer to a large mixing bowl.
Make Dressing Prepare the dressing. Whisk together the lemon juice, dill, vinegar, Dijon mustard, and olive oil. Set aside.
Cook Asparagus and Peas Once the water has boiled, add the asparagus and peas. Cook for about 5 minutes. Strain and rinse with ice cold water to stop the cooking process.
Serve and Enjoy To the large bowl, combine the asparagus, peas, radishes, beans, and dressing. Mix to combine. Enjoy salad at room temperature.
Store Leftovers Refrigerate leftovers for up to 3 days in a covered container.
Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces, and thoroughly wash hands.
Use frozen peas instead of fresh to reduce prep time.
Use bottled lemon juice instead of squeezing your own.
Use pre-sliced radishes to reduce meal prep time.
Enlist in the help of a trusted friend or family member to help prepare this recipe.
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