Celebrate spring with light and refreshing asparagus salad with lemon hemp dressing!
I usually don’t eat too many salads during the winter months, but around thus time of year, my raw veggie cravings begin to come back in full force. This springtime salad is my current favorite way to satisfy my need for all things green.
This salad is light, refreshing, and incredibly simple to put together. It works great as a side salad – try it alongside baked tofu or grilled fish. With peas and hemp seeds, its also a perfectly balanced light vegan entree containing plant-based protein and beneficial fats.
My favorite thing about this salad is definitely the dressing. I’m telling you, you’re going to want to throw this on everything. It’s about as simple as a dressing can get – just olive oil, lemon, hemp seeds, salt and pepper – but the flavor is amazing.
Simplicity has to be the best thing about spring cooking. (Or maybe I should say lack of cooking?)
To make things even easier on yourself, whisk together a double/triple/quadruple batch of this dressing and store it in the fridge for up to a week. Toss it with roasted vegetables, use it in a quinoa salad, or drizzle over avocado toast. You won’t regret it.
Beyond delicious springtime flavor, this salad also acts as an excellent source of antioxidants like vitamin A and vitamin C, which work to help clear up cellular damage that when left unchecked, can increase risk for chronic diseases like cancer. This salad is also a rich source of iron, an essential mineral of concern for many vegetarians and vegans.
You’ll also get plenty of heart-healthy monounsaturated fats, which provide long-lasting energy and assist with nutrient absorption, and gut-healthy fiber, which improves digestion and aids in detoxification.
With fresh flavors from lemon and mint, this salad could be the perfect addition to your Easter and/or springtime entertaining menu.
The fact that you threw together this incredibly nourishing and colorful seasonal salad in under 10 minutes can be our little secret.
- 2 cups arugula, roughly chopped
- 1 pound asparagus, quartered (1 bunch)
- 1 1/4 cups cooked peas
- 6 radishes, thinly sliced
- 2 tablespoons fresh mint leaves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon peel
- 1 tablespoon lemon juice
- 2 tablespoons hemp seeds
- Salt and pepper to taste
- Add salad ingredients to a large bowl. Whisk together dressing in separate bowl and then toss with salad. Top with additional lemon zest and hemp seeds if desired.
Combine arugula, asparagus, peas, radish, and mint.
In a separate bowl, whisk together olive oil, lemon peel, lemon juice, hemp seeds, and salt and pepper.
Pour dressing over salad and toss until evenly coated.
Substitute baby spinach for arugula for a milder-tasting salad.
Cover and refrigerate salad and dressing in separate airtight containers for up to 2-3 days. Combine salad and dressing immediately before serving.
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