Asparagus Kale Salad (vegan) with Balsamic Vinaigrette

This kale salad is everything you need for a filling, delicious, and healthy lunch or dinner! It's got a little sweetness mixed with crunchy vegetables and tossed in the most perfect vinaigrette. It's perfect for the hot summer season with cherry tomatoes, and asparagus! You've got to put this salad on your next lunch plate! Hurry while these ingredients are in season!

Prep Time10

Cook Time20

Total Time30

Course: bbq side, lunch, Main Course, Salad, Side Dish

Cuisine: American

Keyword: cold salad, cucumber salad, easy salad, healthy lunch ideas, healthy salad, healthy salad idea, healthy salad recipe, homemade salad, make your own salad, salad ideas

Servings: servings

Calories: 321kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 large bowl

Ingredients

For the Salad

3 cups shredded kale
salt and pepper
3 tablespoons avocado oil
1 12oz package of fresh asparagus, trimmed and chopped
1 can cannellini beans, rinsed and drained
1 cup cherry tomatoes, chopped
1 medium red onion, sliced
½ cup walnuts, chopped

For the Dressing

¼ cup extra virgin olive oil
¼ cup balsamic vinegar
1 teaspoon Dijon mustard
½ teaspoon garlic powder
juice from ½ a lemon
1 teaspoon honey or pure maple syrup
salt and pepper to taste

Instructions

Start by adding avocado oil to a pan. Once the oil is hot, saute the sliced red onion on medium heat for about 8 minutes. Add a little salt and a drizzle of balsamic vinegar to the onions at the halfway point (after 4 minutes or so). Set the onion in a bowl to cool.
Prepare your asparagus by snapping off the hard end pieces wherever they naturally break off and discard the end pieces. Then cut the remaining pieces into three smaller pieces. Add some additional avocado oil to a pan, once it is hot, reduce the heat to medium and saute the asparagus spears until they turn bright green. Add some salt and pepper to the asparagus while it cooks. Set them into a bowl to cool.
While the asparagus and onion cook, add the kale to a large bowl. Drizzle with a tablespoon of EV olive oil, add salt and pepper, and massage the leaves with two hands for about 30 seconds. This is what softens the leaves.
Make the dressing by adding all of the ingredients to a mason jar with a lid. Give it all a good shake.
Add the remaining ingredients to the bowl along with the cooled onion and asparagus. Pour the dressing over the salad and toss it all up.
Serve immediately or chill for an hour before serving.

Notes

*This salad can be stored for about one day in the fridge in an airtight container.

*For meal prepping, store each of the ingredients separately. Do not massage the oil into the kale leaves and keep the dressing separate until you are ready to eat it.

*If you are saving the dressing, remove the jar from the fridge about an hour before using. This will allow the oil to melt.

Nutrition