Nutrient-Rich Spinach Tapenade with Potatoes and Asparagus – Enhanced with Chlorella

Delight in this innovative dish that combines fresh flavors with a serious health boost from nutrient-dense chlorella. Perfect for health-conscious home cooks seeking vibrant, wholesome meals.

Ingredients
Serves 4 | Prep time: 45 minutes

• 1 kg small potatoes
• 1 small onion
• 300 g green asparagus
• 4-5 tbsp olive oil
• 1 tbsp lemon juice
• 300 g baby spinach
• 1 garlic clove
• 125 g pitted green olives
• 1 tsp chlorella powder
• 1 tsp white wine vinegar
• 20 g pumpkin seeds
• sugar
• Extra equipment: mandolin, food processor or blender

Preparation Steps

Scrub the potatoes under running water. Place in a pan, cover with boiling water, add salt, and cook covered for 20 minutes until tender.

Peel and halve the onion, then slice into thin strips. Trim woody ends from asparagus and slice stems lengthwise into thin ribbons (a mandolin works best). Toss onion and asparagus with ½ tsp sugar, 2 tbsp olive oil, and lemon juice. Let marinate while preparing the rest.

Wash and dry spinach. Peel garlic. Drain olives. In a food processor or blender, combine spinach, garlic, olives, chlorella, vinegar, pumpkin seeds, and 2-3 tbsp olive oil. Blend until smooth. Season tapenade with salt and pepper to taste.

Drain hot potatoes and gently toss with the marinated vegetables. Serve with a generous dollop of tapenade on the side (pass the rest around the table). Pairs beautifully with large shrimp.

Enjoy your meal!

Recipe and image: Beeldingbeeld/Stockfood