Asparagus Green Salad
This vegan Asparagus Green Spring Salad combines a mix of leafy greens and warm roasted asparagus with a lemon olive oil dressing!
Print
Pin
Want to SAVE this recipe?
Ingredients
Servings: people
Salad
- 1 bunch green asparagus
- 3 handfuls of mixed leafy greens of choice
- ½ cucumber cubed
- 2 spring onions chopped
- 1 avocado cubed
- 3-4 radishes chopped
- 2 tablespoon mixed seeds (sunflower, pumpkin...)
Dressing
- 5 tbsp (30ml) olive oil
- juice of ½ a lemon (20ml)
- 2 tablespoon maple syrup
- 1 teaspoon dijon mustard
- pinch of salt
You can find detailed step-by step-photos above the recipe card.
Instructions
Salad
- Preheat oven to 180°C.
- Cut asparagus into thirds, removing the last third (ends).
- Place them onto a baking tray lined with parchment paper, drizzle over 1 teaspoon of olive oil & some salt and bake in the oven for about 20 min.
- In the meantime combine all the other salad ingredients in a big bowl.
- Once the asparagus is soft, add it to the salad bowl.
Dressing
- In a small glass jar, whisk together olive oil, lemon, maple syrup, dijon mustard and salt.
- Taste and adjust salt.
- Pour the desired amount of dressing over the salad and mix together.
Nutrition
Serving: 1. | Calories: 436kcal | Carbohydrates: 32g | Protein: 9g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Sodium: 69mg | Potassium: 1145mg | Fiber: 11g | Sugar: 17g | Vitamin A: 3888IU | Vitamin C: 34mg | Calcium: 115mg | Iron: 5mg
All nutritional information is based on third-party calculations and should be considered estimates.
