Cold Asparagus Salad With Chia Seed Dressing

Prep Time 15

Cook Time 5

Total Time 20

Servings:4 servings

Author: Lori Rasmussen, My Quiet Kitchen

This light and colorful Cold Asparagus Salad is made with blanched asparagus, crisp romaine lettuce, and zesty spring radishes. Tossed in a creamy, lemon chia seed dressing, it's a healthy side salad that pairs well with so many meals.

Serves: 3 to 4 people as a side

Ingredients
US Customary | Metric

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 tablespoon 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 bunch fresh asparagus - about 16 spears, tough ends trimmed or snapped off
1 large head romaine lettuce - chopped
6 radishes - trimmed and sliced
vegan parmesan cheese, optional - such as Violife; see Notes for oil-free option

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 just 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.
Combine the romaine and radishes in a serving bowl. Pat the asparagus dry, and cut it into bite-size pieces about 1½-inches long. Toss with the romaine and radishes. Serve with lemon-chia dressing and grated vegan parmesan cheese, if desired.

Notes

To make the salad more filling, I like to add croutons and cooked beans or lentils. Cannellini beans and chickpeas are especially nice. Toss them in a little bit of dressing and add some freshly cracked black pepper for extra zip!

Store leftover lemon-chia dressing in the refrigerator for up to 3 days.

Oil-free cheese options: Try one of these easy homemade options: Vegan Parm and Vegan Feta

Nutrition