Asparagus Salad
Ingredients
The salad
-
1
can (15 oz.)
great northern beans
-
3
tablespoons
lemon juice
-
¼ + 1
cup
olive oil
-
1
teaspoon
salt
-
⅛
teaspoon
cayenne pepper
-
4-5
cups
raw kale
-
1
lb.
fresh asparagus spears
-
1
lb.
fresh green beans
-
½
medium
red onion
-
1
cup
fresh blueberries
-
½
cup
feta cheese crumbles
-
½
cup
slivered almonds
The dressing
-
2
tablespoons
white wine vinegar
-
2
tablespoons
hummus
-
1
teaspoon
honey
-
⅛
teaspoon
ground pepper
Instructions
- Infuse the beans by mixing them with lemon juice, olive oil, salt, and cayenne pepper, then microwave for 90 seconds and let sit for 15 minutes.
- Massage the kale with a tablespoon of olive oil for 2-3 minutes until it softens.
- Prepare the asparagus by chopping off the heads and peeling the spears into ribbons, adding them to the bowl with the kale.
- Add the green beans, red onion, blueberries, feta cheese, and slivered almonds to the kale and toss.
- Prepare the dressing by whisking together white wine vinegar, hummus, ground pepper, and honey in a separate bowl.
- Combine the infused beans with the salad and drizzle the dressing over the top, then toss to coat.
Nutrition Facts (estimated)
Servings
6
Calories
314
Total fat
18g
Total carbohydrates
31g
Total protein
10g
Sodium
0mg
Cholesterol
0mg
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