We can’t seem to get enough of asparagus around here! Where we live, it’s our first local crop that bursts outta nowhere and carries us into Summer’s beautiful bounty!
Pete and I love it steamed and roasted, but this year we tried throwing it raw into our salads. And it’s delightful. Asparagus is super high in vitamins and minerals (like vitamin K and vitamin A) so why not try to sneak it in to more meals.
We like to eat a lot of salads at our house, and we like to switch up our salads as often as possible. We do tend to get tired of the same ingredients – and we try to mix up the greens we use too.
Pete is a fan of crunchy salads so I whipped this up for him one night and we both loved it (I can even get the kids to have some of the ingredients!). The salad dressing recipe is super easy to make and goes well on just about any salad. You know how I like my homemade salad dressings!
Easy Peasy Crunchy Chopped Salad
4 stalks of raw asparagus, chopped into bite-sized pieces
3 large leaves of romaine lettuce, chopped
2 cups mixed greens
½ cup sprouts
½ cup cabbage, chopped
½ cup carrots or celery, chopped
¼ cup hemp hearts
¼ cup pumpkin seeds
optional roasted chick peas from the Balanced Platter
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
1 tablespoon grainy Dijon mustard
1 clove finely chopped garlic
6 drops of stevia (I love NuNaturals )
salt and pepper to taste
Wash and dry all greens and veggies as usual. Place asparagus, romaine, mixed greens, sprouts, cabbage, and carrots in a large bowl.
Make the dressing by combining all ingredients in a jar (with a lid) and toss into salad. Sprinkle with hemp hearts, pumpkin seeds, and chick peas, gently toss again. Serve immediately. I like to reserve some seeds, sprouts, and colorful veggies to sprinkle on top of my tossed salads, especially when serving to guests.
Yield: 2 dinner sized salads