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Place the potatoes in a large saucepan and cover well with cold water. Bring to boil. Cook for 10-15 minutes or until just tender but still holding shape. Drain and set aside to cool completely then cut into 1cm-thick slices.
Cook the asparagus and edamame in a saucepan of boiling water for 3 minutes or until bright green and tender crisp. Drain. Plunge into iced water to stop cooking process.
Meanwhile, preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Place the egg white in a bowl. Use a fork to whisk until frothy. Add the macadamias and sugar. Toss until well combined. Use fork to transfer macadamias to prepared tray, draining off excess egg white. Bake for 8-10 minutes or until golden.
To make dressing, place yoghurt, avocado, parsley, chive, dill and garlic in a food processor. Process until smooth. Add lemon juice. Season. Process until well combined.
Spread dressing over base of a serving platter. Top with potatoes, asparagus, edamame, radish, zest and macadamias. Drizzle over oil and season to serve.