Description
A vibrant, nutrient-packed salad celebrating spring’s freshest produce. Light, customizable, and ready in 20 minutes, this recipe works as a main dish or side. Bursting with color and flavor.
Ingredients
1 bunch asparagus, tender parts
½ cup frozen peas, thawed
2 cups baby spinach
1 cup kale, chopped
¼ cup red onion, thinly sliced
¼ cup dried cranberries
¼ cup slivered almonds
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
½ teaspoon Dijon mustard
3 tablespoons honey
¼ cup chopped fresh herbs (parsley, mint, or dill)
salt and pepper to taste
Instructions
Chop asparagus into 1-inch pieces.
Combine spinach, kale, red onion, peas, cranberries, and almonds in a large bowl.
In a small bowl, whisk olive oil, lemon juice, vinegar, Dijon mustard, honey, herbs, salt, and pepper.
Pour dressing over salad and toss to coat evenly.
Garnish with additional herbs if desired.
Notes
Substitute asparagus with broccolini or snap peas. Freeze or refrigerate pre-prepped greens. Add grilled tofu or chickpeas for extra protein. Dressing can be made ahead (store for up to 3 days).
- Prep Time: 20
- Category: Recipes
- Method: Chopping
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg