Arugula Salad
This Asparagus Salad is healthy, refreshing and easy to make with crispy asparagus, peppery arugula, cucumber, cherry tomatoes with a homemade lemon herb dressing. It's the perfect lunch or light spring dinner and simple to customize with your favorite crunchy toppings.
Ingredients
- 1/2 bunch asparagus , washed, dried and trimmed
- 3 cups loosely packed organic arugula leaves , washed and dried
- 1 cup mixed greens , washed and dried
- 4-6 grape tomatoes , cut into halves
- 1/3 medium cucumber or 1 Persian cucumber , chopped or sliced into rounds
- 1 tablespoons chopped fresh parsley
Optional Add-Ins:
- 1/2 tablespoons chopped toasted walnuts
- 1 teaspoon sliced almonds
- 1/2 teaspoon pumpkin seeds
- 1/2 teaspoon hemp seeds
Lemon Herb Vinaigrette:
- 1/4 cup freshly squeezed lemon
- 3 tablespoons avocado oil OR extra virgin olive oil
- 2 tsp Dijon mustard
- 1-2 tsp maple syrup or preferred liquid sweetener - leave out for Whole30
- 1 tsp minced shallots
- 1/2 tsp chopped fresh mint
- 1/2 tsp chopped fresh rosemary
- Sea salt and freshly cracked black pepper , to taste
Instructions
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MAKE THE DRESSING:Add all the ingredients for the dressing in a jar or a bowl. Shake or whisk until combined.
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Prepare and cook the Asparagus: Wash and dry your asparagus. Remove the tough woody ends. Air fry the asparagus at 375F for 5 minutes or until just cooked. You can also blanche, sauté or roast them in the oven for 7-8 minutes. We want them to still be crispy and not mushy. Or leave them raw if you prefer.
Cut asparagus: Once the asparagus is done, allow to cool then cut them into thirds on an angle.
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ASSEMBLE THE SALAD: Place the arugula leaves in a large mixing bowl. Season with salt, pepper and little bit of the dressing.
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Add the remaining salad ingredients and drizzle with more dressing. Top with your favorite nuts and seeds and serve.