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–+ servings
A fork digging into a white plate of kale and asparagus salad topped with parmesan and almonds.
Course Salad, Side Dish

Asparagus Kale Salad with Lemon and Parmesan

By: Elysia Cartlidge
Servings 5 - 6 servings
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!
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes

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

    • 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.
    • 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

    • Add more protein: To make this salad into a main dish, consider serving it with some grilled chicken or roasted chickpeas!
    • Make a vegan version: The only animal product is the parmesan cheese. Feel free to skip it or use your favorite vegan cheese instead!

Nutrition

Calories: 289kcalCarbohydrates: 15gProtein: 10gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 7mgSodium: 571mgPotassium: 359mgFiber: 5gSugar: 4gVitamin A: 3865IUVitamin C: 37mgCalcium: 264mgIron: 3mg
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