• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Quiet Kitchen
  • Recipes
  • Newsletter
  • About
menu icon
go to homepage
  • Recipes
  • Newsletter
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Newsletter
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Vegan Side Dishes

    Asparagus Salad With Lemon-Chia Dressing

    Updated Jun 30, 2021 by Lori · THIS POST CONTAINS AFFILIATE LINKS.

    • Share!
    Jump to Recipe
    pin image
    pin to save recipe on Pinterest

    This colorful and light asparagus salad includes crisp romaine and radishes and is tossed with a creamy lemon-chia dressing. Bright and tangy, this simple salad comes together in 20 minutes and is a perfect complement to any meal. Gluten-free, oil-free and vegan.

    asparagus salad on a white plate with two Easter egg radishes.

    *This recipe was originally published in April 2019, and has been updated for improved content and instructions.

    Well, friends, it's the middle of April, so it's no mystery where the inspiration for this recipe came from. Asparagus season is upon us! And though we're big fans of roasted asparagus, I wanted to use this beautiful spring vegetable in a different and fresh way.

    Paired with beautiful Easter egg radishes, this salad couldn't be more perfect for springtime.

    overhead shot of asparagus salad on a white plate.

    Ingredient Notes

    Lettuce
    The base of this salad is very simple - lettuce, asparagus, and radishes. The crunch of fresh romaine is always nice, but feel free to substitute your favorite lettuce or whatever looks the freshest.

    Asparagus
    When purchasing asparagus, look for stalks that are richly green and firm to the touch. The tips should look perky, and definitely pass on bunches that look wrinkly or droopy.

    Radishes
    Easter egg radishes are often easy to find in stores and at farmers markets around the same time asparagus is plentiful. Feel free to use any variety of radish you enjoy, like pink, violet, cherry belle, or watermelon.

    Chia Dressing
    The dressing calls for 7 simple ingredients (plus salt and pepper). If you don't have a high speed blender like a Vitamix, you may want to substitute cashew butter or almond butter for the raw cashews called for in the recipe.

    romaine and asparagus on a white plate

    Why You'll Love This Lemon-Chia Dressing

    I think you're going to love this healthy, WFPB (whole-food, plant-based) chia dressing. The lemon juice brings bright acidity plus a touch of sweetness, while the salt, nutritional yeast, garlic, and cashews round out the flavor and give it a savory edge.

    Aside from being delicious, this dressing is also nutritious! You know how sometimes you want to douse your salad in a rich and creamy dressing, but you don't necessarily want to eat loads of oil and calories? Well, Lemon-Chia Dressing to the rescue! With no oil in sight, this creamy yet light salad dressing is automatically healthier than most. And then...

    Chia seeds provide plant-based Omega-3 fatty acids as well as protein and fiber. Cashews introduce a little more creaminess and also provide healthy, whole-food plant fats, fiber and protein.

    Fresh lemon juice is rich in vitamin C, which helps our bodies absorb iron. And then there's the clove of garlic! I mean, you really can't fault this dressing for anything (unless, of course, you have a cashew allergy, in which case you can substitute your favorite seed or silken tofu).

    In fact, if you like a LOT of dressing on your salads, you may want to go ahead and double the batch! Stored in an airtight container in the refrigerator, the dressing stays fresh for up to 3 days.

    Asparagus Salad with Lemon-Chia Dressing topped with Violife vegan parmesan.

    Tips and Substitutions

    On the topic of salad dressing flavors, I find them to be very subjective. Have you noticed that? Some of us prefer more acid and some of us less. Some of us love sweet dressings, while others are team savory all the way.

    So feel free to play around with this lemon/chia/cashew base because it truly is versatile. You can tweak the acidity, sweetness, and saltiness to your heart's content and get it just right for your taste buds.

    I really love lemon and wanted that to remain dominant, while the garlic and salt + maple and sweet flavors balance each other for the most part. I encourage you to taste as you go, and keep in mind that even the tiniest changes in ingredients can transform a salad dressing from one you're on the fence about to one you absolutely love.

    Oh, and here's another tip: after this dressing chills in the fridge for an hour or two it gets even better.

    You might also like:

    • The BEST Vegan Tuna Salad
    • Vegan Tahini Caesar Salad
    • Black Lentil Salad
    • Healthy Vegan Potato Salad With Rosemary

    I hope you enjoy this quick and fresh Asparagus Salad With Lemon-Chia Dressing. If you try it I would love to hear from you in the comments below, and let us know what you paired with your salad.

    Asparagus Salad With Lemon-Chia Dressing (Oil-Free)

    Author: Lori Rasmussen, My Quiet Kitchen
    This light and healthy salad made with asparagus, romaine, and radishes is a perfect addition to any meal. Vegan, oil-free and gluten-free. 
    Serves: 3 to 4 people as a side dish
    Servings: 4 servings
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time: 15 mins
    Cook Time: 5 mins
    Total Time: 20 mins

    Ingredients 

    For the dressing:

    • ¼ teaspoon lemon zest
    • ¼ cup fresh lemon juice (about two lemons)
    • 1 small clove garlic
    • 2 teaspoons champagne or apple cider vinegar
    • 1 tablespoon maple or agave syrup
    • 1 tablespoon chia seeds
    • ¼ cup raw cashews - If not using a high speed blender, sub 2 Tbsp raw cashew butter or soak nuts overnight.
    • ½ cup water
    • 2 teaspoons nutritional yeast
    • ½ teaspoon fine sea salt
    • black pepper

    For the salad:

    • 1 large head romaine lettuce, cut or torn into bite-sized pieces
    • 1 bunch asparagus, about 16 spears, tough ends trimmed or snapped off
    • 5 or 6 radishes, thinly sliced
    • Violife vegan parmesan, optional - For oil-free option, sub Vegan Cheesy Sprinkle or Vegan Feta (recipes linked in Notes).
    Prevent your screen from going dark

    Instructions
     

    • To make the dressing, combine all ingredients in a blender. Blend until smooth, and refrigerate until ready to use.
    • Prepare an ice bath large enough to hold all of the asparagus spears. Fill a large saute pan with about 1 inch of water, and place over high heat. Once boiling, carefully add the asparagus. Reduce heat to a simmer, and cook  for about 2 minutes, or until fork tender (time will depend on the thickness of the spears).
    • Use a slotted spoon to immediately transfer the asparagus to the ice bath to stop the cooking. Swirl the water around to quickly cool the asparagus. Place a lint-free towel on a plate and transfer the asparagus to the plate. Refrigerate while you prepare the salad.
    • Combine the romaine and radishes in a serving bowl. Pat the asparagus dry, and cut it into pieces about 1 to 1 ½ inches long. Toss with the romaine and radishes. Serve with lemon-chia dressing and vegan parmesan, if desired.

    Notes

    Dress salad just before serving.
    Store lemon-chia dressing in the refrigerator for up to 3 days.
    Oil-Free Vegan Cheeses
    Try one of these easy homemade options: Vegan Parm and Vegan Feta

    Estimated Nutrition (per serving)

    Calories: 118kcalCarbohydrates: 15gProtein: 6gFat: 5gSaturated Fat: 1gCholesterol: 0mgSodium: 320mgFiber: 6gSugar: 6gVitamin A: 14250IUVitamin C: 24.8mgCalcium: 90mgIron: 3.1mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

    More Vegan Side Dishes

    • Instant Pot Acorn Squash
    • 30-Minute Pasta Fresca
    • BEST Vegan Mac and Cheese
    • Vegan Pineapple Stuffing
    • Share!

    Reader Interactions

    Share Feedback Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

    Winter Favorites

    • Creamy Vegan Mushroom Stew
    • Vegan Buffalo Wings
    • EASY Instant Pot Red Lentil Curry
    • Vegan Beyond Meat Chili
    • Green Curry Tofu With Vegetables
    • Vegan Ground Beef (Gluten-Free, WFPB)
    • Vegan Cream of Mushroom Soup
    • Vegan Chicken Broth Powder & Seasoning

    Popular Recipes

    • Vegan Gluten-Free Pie Crust (Easy & Oil Free)
    • Vegan Oat Milk Ice Cream (No Coconut)
    • Tahini Salad Dressing 5 Ways
    • Oil-Free Italian Salad Dressing
    • Healthy Vegan Banana Brownies
    • Easy Vegan Stuffed Mushrooms
    • Healthy Oatmeal Mug Cake
    • Vegan Protein Cookies

    Footer

    ↑ back to top

    About

    About
    Privacy Policy
    Accessibility

    Newsletter

    Sign Up for free recipes by email!

    Contact/Follow

    Facebook
    Pinterest
    Instagram
    Contact Us

    Copyright © 2022 My Quiet Kitchen