Loaded with crisp asparagus, almonds, and kale, this hearty asparagus kale salad is an ultra-flavorful and nutritious side dish for any meal. The veggies soak up the simple yet zesty lemon vinaigrette and the little pops of parmesan cheese give it a Mediterranean vibe. It’s bold enough to stand on its own and looks gorgeous, yet is simple enough to throw together whenever!
Table of Contents
Kale and Asparagus Salad
I’m always looking for ways to serve more greens and veggies, and the answer is usually all about seasoning and creating that flavor explosion in your mouth. We did it once with this kale broccoli salad, and we’re doing it again with this asparagus and kale salad!
The sharp, bold flavors in the dressing really make the kale pop and the tender asparagus adds the most delicious bite. Best of all, this salad is loaded with nutrients and fiber to help support your overall health. Serve it as a light lunch or pair it with steak or walnut crusted salmon for a gorgeous and flavor-packed meal!
Why We Love This Kale Asparagus Salad
- Packed with fresh veggies and greens
- Seasoned with bold flavors like lemon and parmesan cheese
- Easy way to serve (and eat!) lots of hearty greens
- Super simple recipe anyone can throw together
- The leftovers still taste amazing the next day – ideal for meal prepping!
Ingredient Notes
- Fresh asparagus: You’ll want to start with crisp, fresh asparagus spears. Snap off the woody ends and then sautee the spears to bring out the flavor.
- Sliced almonds: Toasting almonds will bring out their nuttiness. Be careful not to burn them! They toast quickly.
- Extra virgin olive oil: For healthy fats and to help tenderize the kale leaves.
- Lemon juice: Fresh lemon juice is tart but also milder than regular vinegar. Feel free to add the lemon zest for an even bolder lemon flavor!
- Honey: To counteract some of the bitterness of the lemon juice and kale.
- Salt and black pepper: You don’t need much, but salt will help tenderize the kale and bring out all the flavors in this recipe.
- Fresh garlic: For a little bite and a nice savory flavor.
- Fresh kale: I usually use dino or lacinato kale since it’s got that gorgeous dark-green color and tastes quite nice. You can really use any type you prefer, though!
- Freshly grated parmesan cheese: This adds a salty, savory note. Crumbled feta cheese or goat cheese would be good alternatives.
- Croutons: These add nice texture and crunch and the flavor complements the lemon and parmesan so well. If I have time, I like to make homemade sourdough bread croutons, but store-bought works as well if short on time.
Step-by-Step Instructions
- Add olive oil to a skillet over medium high heat. Add the asparagus and cook for 3-4 minutes or until just tender. Stir in the minced garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 1-2 more minutes, stirring constantly. Set aside.
- In the same pan, over medium heat, toast almonds until golden brown and fragrant, about 3 minutes. Set aside to cool.
- In a bowl or jar, combine the dressing ingredients.
- Next, chop or crush your croutons. Some larger chunks can remain.
- Place chopped kale in a large bowl. Drizzle on a bit of dressing and massage into the leaves for about 2 minutes, or until they’re softened. Add the asparagus, almonds, cheese and croutons. Pour desired amount of dressing over the salad and toss to combine. For best results, serve within 1 hour.
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- Massage the kale. The massaging process tenderizes the kale, helps release its nutrients, and makes it easier to digest. This is a key step!
- To make ahead: If making ahead of time, massage the kale with some of the dressing. Add sauteed asparagus, parmesan cheese, toasted almonds and croutons just before serving with another drizzle of dressing for the best flavor and presentation.
- This salad tastes best at room temperature rather than eating it cold. You can eat add the asparagus when warm or at room temperature.
Recipe FAQs
Technically yes, but most greens cannot handle sitting in dressing the same way kale does. If you want to use something more delicate, like spring mix or regular lettuce, you’ll want to add the dressing just before serving.
Since asparagus has such a short season, it’s good to know that you can easily substitute it with other veggies. Green beans, snap peas, and even tender broccolini can be blanched and served in just the same way. Or you can skip it altogether and just serve this salad with the kale.
Storage Guidelines
Store the leftover salad in an airtight container in the fridge for up 3-4 days. Ideally it’s best to store the almonds, croutons, asparagus and parmesan separate from the kale and add them just before serving for the best texture and flavor.
Serving Suggestions
I typically like to serve this asparagus kale salad as a side dish, although it also works great as a lighter meal paired with some grilled chicken or steak marinated in this healthy steak marinade. The flavors are simple yet refined, which makes it a nice match for more plated-style entrees, like this parmesan crusted cod.
Don’t let that hold you back, though! You can easily serve it as a side for countless cookouts, picnics, and more. It’s the perfect spring salad and would be a great side for Easter, Mother’s Day, Father’s Day, and more.
More Kale Salad Recipes
- Chick Fil A Kale Crunch Salad
- Carrots and Beets Salad
- Sweet Potato Kale Bowl
- Kale Blueberry Salad
- Kale Salad with Cranberries and Almonds
Did you make this recipe? Scroll down to leave a star rating and review!
Asparagus Kale Salad with Lemon and Parmesan
Ingredients
For the asparagus:
- 1/2 tablespoon olive oil
- 16 fresh asparagus spears, trimmed and cut into 1 1/2 inch pieces
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the dressing:
- 1/4 cup olive oil,
- 2 tablespoons lemon juice
- 2 teaspoons honey
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the salad:
- 2/3 cup sliced almonds, toasted
- 6-7 ounces kale leaves, thick stems removed (weigh after trimming)
- 1/2 cup freshly grated parmesan (or sub in crumbled feta)
- 1 cup croutons (homemade or store-bought)
Instructions
- Add olive oil to a skillet over medium high heat.
- Add the asparagus and cook for 3-4 minutes or until just tender. Stir in the minced garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 1-2 more minutes, stirring constantly. Set aside.
- In the same pan, over medium heat, toast almonds until golden brown and fragrant, about 3 minutes. Set aside to cool.
- In a bowl or jar, combine the dressing ingredients.
- Next, chop or crush your croutons. Some larger chunks can remain.
- Place chopped kale in a large bowl. Drizzle on a bit of dressing and massage into the leaves for about 2 minutes, or until they're softened. Add the asparagus, almonds, cheese and croutons. Pour desired amount of dressing over the salad and toss to combine. For best results, serve within 1 hour.
Notes
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- Massage the kale. The massaging process tenderizes the kale, reduces the bitterness, helps release its nutrients, and makes it easier to digest. This is a key step!
-
- To make ahead: If making ahead of time, massage the kale with some of the dressing. Add sauteed asparagus, parmesan cheese, toasted almonds and croutons just before serving with another drizzle of dressing for the best flavor and presentation.
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- This salad tastes best at room temperature rather than eating it cold. You can eat add the asparagus when warm or at room temperature.
Recipe Variations
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- Add more protein: To make this salad into a main dish, consider serving it with some grilled chicken or roasted chickpeas!
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- Make a vegan version: The only animal product is the parmesan cheese. Feel free to skip it or use your favorite vegan cheese instead!
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