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asparagus mixed greens salad bowl

Asparagus Green Salad

Author: Katie
This vegan Asparagus Green Spring Salad combines a mix of leafy greens and warm roasted asparagus with a lemon olive oil dressing!
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5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer, Salad
Cuisine: American, dairy-free, gluten-free, vegan
Servings: 2 people

Ingredients

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.
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