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
¼cupraw cashews - If not using a high speed blender, sub 2 Tbsp raw cashew butter or soak nuts overnight.
½cupwater
2teaspoonsnutritional yeast
½teaspoonfine sea salt
black pepper
For the salad:
1large headromaine lettuce, cut or torn into bite-sized pieces
1bunchasparagus, about 16 spears, tough ends trimmed or snapped off
5 or 6radishes, thinly sliced
Violife vegan parmesan, optional - For oil-free option, sub Vegan Cheesy Sprinkle or Vegan Feta (recipes linked in Notes).
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 CheesesTry one of these easy homemade options: Vegan Parm and Vegan Feta