Asparagus Kale Salad

5 from 1 vote

Fresh, bright and perfect for spring, this salad is packed with nutrition and something you'll want to make over and over.

Prep Time20

Total Time20

Course: Appetizer, dinner, Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 258kcal

Author: Bailey Franklyn

Ingredients

Dressing

1 tablespoon fresh dill, chopped
1 tablespoon lemon juice
2 teaspoon Dijon mustard
1 teaspoon white balsamic vinegar
2 teaspoon maple syrup
3 tablespoon olive oil

Salad

½ bunch kale, finely chopped
½ bunch asparagus
3 tablespoon pumpkin seeds
2 tablespoon 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!

Notes

ADD PROTEIN: the hemp hearts, pumpkin seeds and feta provide a little bit of protein, but you can add chickpeas, lentils, white beans or an animal protein to make it more balanced

MAKE IT VEGAN: omit the feta cheese, or use a dairy free cheese

CUTTING KALE: I like my kale to be chopped very very finely, so I use my food processor. Just pulse it (you don't want it to become kale puree) until it's chopped finely. Much easier than using your knife.

Nutrition