Spring Asparagus Salad
Spring Asparagus Salad
Spring is in full swing at all the farmers markets lately, so I've been celebrating with this gorgeous salad loaded with all the spring greens! Between the asparagus, arugula, microgreens, mint, and lemon, you really can't get much fresher than this! It's been my go-to salad lately, and it's absolutely perfect topped with grilled shrimp, salmon, or chicken.
Asparagus is one of my favorite veggies - it's delicious and easy to make, and it also has a ton of health benefits. Asparagus is loaded with antioxidants and anti-inflammatory properties to help protect the body against oxidative stress. It's also a great source of vitamins and minerals including Vitamin K, C, A, and folate. I have to say my favorite health benefits are that this veggie nourishes the digestive system and also acts as a natural diuretic, meaning it helps remove excess salt and fluid from the body . . . AKA buh-bye bloat! Anytime I'm feeling a little bloated or if I have a special event or vacation coming up, I make sure to double up on asparagus (and drink plenty of fluids)!
Let's discuss salad dressings for a second. Did you know that store-bought salad dressings are one of the sneakiest sources of hidden sugars? I know, I know, you try your best to be healthy by ordering a salad, and then your dressing is sabotaging your healthy lunch. Not cool! So check out those ingredient labels before pouring it on your salad and make sure you recognize the list of ingredients! I like to make my dressing at home, and it can be as simple as extra virgin olive oil, a little lemon, and salt & pepper. Easy! For this salad, I also added some shallots and dijon mustard, and it was the perfect combination of flavors with all these greens.
4 cups of arugula
1 bunch of asparagus
1 tbsp extra virgin olive oil
3 radishes, thinly sliced (I love easter egg or watermelon radishes!)
3 Persian cucumbers, sliced
1/4 cup microgreens (I used micro broccoli sprouts)
1 avocado, sliced
2 tbsp pistacios
2 tbsp pumpkin seeds
2 tbsp mint, chopped
1/4 cup extra virgin olive oil
2 tbsp lemon juice
1/2 tbsp shallot, minced
1 tsp dijon mustard
Salt & pepper to taste
1. Trim or snap off the bottom part of the asparagus, and then chop into bite-sized pieces.
2. Heat olive oil in a skillet over medium heat, and then add chopped asparagus, salt & pepper. Sauté until asparagus becomes a vibrant green and is slightly tender yet
crisp (no soggy asparagus!), about 5 minutes. Remove from heat and set aside.
Another option would be to grill the asparagus!
3. In a large salad bowl, mix together arugula, sliced radishes, and cucumber.
4. Toss in the dressing.
5. Add avocado, pistacios, pumpkin seeds, and asparagus. Top with microgreens & chopped mint.
6. Season to taste with salt & pepper.
So fresh and delish, right!? Enjoy!
Photography by Kristen Schellenberg
Asparagus Health Benefits Source: Dr. Axe
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Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.