Asparagus, kūmara and smoked kahawai salad with lemony horopito dressing

Take advantage of asparagus season with this gorgeous asparagus, kūmara and smoked kahawai salad recipe with lemony horopito dressing. It's perfect served for a sophisticated lunch or dinner!

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Asparagus, kumara and smoked kahawai salad
  • 2 kūmara, peeled, cubed
  • 2 tablespoon olive oil
  • 1 bunch asparagus, trimmed
  • 1/4 cup sliced almonds
  • 1 small red onion, finely sliced
  • juice of 1 lemon
  • 500 gram smoked kahawai, flaked
  • 150 gram baby kale leaves
Lemony horopito dressing
  • 1/2 cup good-quality mayonnaise
  • 1 tablespoon horopito seasoning
  • juice and zest of 1 lemon


Asparagus, kumara and smoked kahawai salad
  • 1
    Preheat oven to 180ºC fan bake.
  • 2
    Toss the kūmara in 1 tablespoon olive oil, season with salt and pepper, then bake for 15 minutes or until cooked. Set aside.
  • 3
    In a large pot of boiling salted water, quickly blanch asparagus, drain and cut the spears in half. Set aside.
  • 4
    Heat a frypan and add the other tablespoon of oil, then gently toast the almonds.
  • 5
    Place the onion in a small bowl, pour over the lemon juice and set aside.
  • 6
    In a large mixing bowl, place the kūmara, asparagus, almonds, onion, kahawai and kale leaves. Toss gently to combine and transfer to a serving platter or into a large salad bowl.
Lemony horopito dressing
  • 7
    In a small bowl, add all ingredients and mix well until combined. Drizzle over salad and serve.