This Asparagus Kale Salad is perfect for spring! Asparagus season is right around the corner (at least here in Ontario), so if you’re looking for ways to use up all that asparagus you have, try this salad!
If you want other salad recipes, check out my Roasted Brussel Sprout Salad or this High Protein Pasta Salad.
What you’ll need for this asparagus kale salad
You don’t need many ingredients, which makes this an easy recipe to make. All the quantities and details are in the recipe card below:
- Kale
- Asparagus
- Pumpkin seeds
- Feta cheese
- Hemp hearts
- Dressing: lemon juice, white balsamic vinegar, Dijon mustard, fresh dill, salt, maple syrup, olive oil
Additions & Substitutions for this asparagus kale salad
Additions:
- Protein: the hemp hearts, pumpkin seeds and feta cheese provide a little bit of provide, but if you want to add more you could try chickpeas, lentils or edamame.
- More greens: this salad is mostly green, but if you want even more you could add snap peas, green peas or different types of lettuce
Substitutions:
- Make it dairy free: replace with dairy free feta cheese, or just omit it all together
Asparagus Kale Salad FAQs
Yes. I like the blanche the asparagus. It enhances the flavour and keeps a bright green colour.
Yes! Assemble the ingredients and keep the dressing separate until ready to serve. Kale holds up well without getting soggy, but it’s always nice to add dressing on right before serving.
Of course! This recipes uses pumpkin seeds and hemp hearts for protein, but a hard boiled egg, tofu, chickpeas, or lentils would make a great addition.
It can last up to 3 days when stored in an airtight container. Add dressing just before serving for best texture.
Absolutely. Baby kale has a milder flavour and softer texture, making it ideal if you prefer a more tender salad.
Asparagus Kale Salad
Ingredients
Dressing
- 1 Tbsp fresh dill, chopped
- 1 Tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tsp white balsamic vinegar
- 2 tsp maple syrup
- 3 Tbsp olive oil
Salad
- ½ bunch kale, finely chopped
- ½ bunch asparagus
- 3 Tbsp pumpkin seeds
- 2 Tbsp hemp hearts
- ½ cup feta cheese, crumbled
Instructions
- Wash the asparagus, trim the ends and cut into 1" pieces. Place in a separate bowl.
- Bring a small pot of water to a boil on the stove. Blanch the asparagus by adding to the boiling water and cooking for about 30 seconds (you'll notice the pieces turn bright green). Remove with a slotted spoon and place in a bowl of cold water. Once cooled, remove and place in a dry bowl.
- Meanwhile, finely chop your kale and add to a large bowl. Add the pumpkin seeds, hemp hearts and feta cheese.
- In a mason jar, add all the salad dressing ingredients. Shake well to combine.
- Once the asparagus is cooled, add to the kale bowl. Add your dressing, toss to combine, and transfer to a serving bowl.
- Enjoy!
Nutrition
Get my FREE Summer Salads Recipe Book
If we haven’t met yet, hi hello! I’m Bailey, a Registered Dietitian and recipe developer. I offer 1:1 nutrition coaching and cooking classes to help make healthy eating easier. On my blog you can find easy, seasonal, vegetarian recipes! If you try this recipe (or any of my other recipes), leave me a comment with your thoughts!
If you’re looking for more salad and salad dressing recipes I have just the thing. My Summer Salads Recipe Book includes 21 super simple salad recipes that are perfect for summer. They all take 30 minutes or less to make, and are perfect for meal prepping during the week or bringing to a backyard BBQ. It’s completely free and you can grab your copy right here.
0 Comments