Chilled Asparagus Salad w/ Orange Miso Dressing
A medley of spring vegetables like crunchy asparagus makes this asparagus salad the one you'll want to bring to your next barbecue.
Servings: 4 servings
Calories: 194kcal
Ingredients
For the Asparagus Tips
- 1 large clove garlic minced
- ¼ cup vegetable broth
- 1 tablespoon fresh thyme
For the Salad
- 1.5 cups quinoa cooked
- 16 asparagus spears Tips cut; spears finely chopped
- ½ large white onion sliced length-wise
- 2 large cloves garlic minced
- 3 ears white corn slice corn from husk
- 15 large grape or cherry tomatoes chopped in half
- 2 large carrots chopped
- 2 tablespoon sesame seeds
- 2 tbsp pumpkin seeds or pepitas
- 2 tablespoon lemon juice
- 0.5 teaspoon sea salt
- ¼ cup fresh cilantro chopped
For the Orange Miso Dressing
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- ½ large orange squeeze juice out
- 1 medium clove garlic minced
Instructions
For the Asparagus Tips
- Heat garlic and vegetable broth in small pan on high for 5 minutes. Chop tips off asparagus spears.
- Add asparagus tips to pot. Cover and remove from stove. Allow to sit for 5 minutes. Remove from pan. Set aside.
For the Dressing
- Whisk together balsamic vinegar, red wine vinegar, garlic and orange juice. Add miso and continue to whisk until all miso is dissolved.
For the salad
- Add chopped onion, asparagus spears, tomatoes and carrots to large bowl. Sprinkle in sesame and pumpkin seeds.
- Add 4 tablespoon of dressing, garlic, lemon juice, salt, cilantro and quinoa. Stir carefully for just a few seconds until ingredients are well-blended and dressing is well-incorporated into the mix.
- Top with asparagus tips and chill for 10 minutes. Spoon into bowls and top with squeeze of lemon and a few drizzles of dressing Serve immediately with a side of white beans, some crusty bread and a bottle of Chardonnay.
Notes
- Choose only organic vegetables that are free from pesticides and weird, gene altering chemicals.
- Remove asparagus tips from pan after only 5 minutes. You want them to mix well with the veggie broth and garlic, but remain crunchy.
- If you don't have fresh corn, try using organic frozen corn as a healthy replacement.
- Because quinoa tends to get soggy when mixed with dressing and placed in refrigerator, this asparagus salad is best served immediately. If you'd like to make extra and store it, try using brown rice instead of quinoa.
- If you do substitute brown rice for quinoa, this asparagus salad will store in your refrigerator in an airtight container for up to 3 days.
- Don't freeze. Will turn super mushy.
Nutrition
Serving: 340g | Calories: 194kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Sodium: 379mg | Potassium: 394mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6765IU | Vitamin C: 25.8mg | Calcium: 92mg | Iron: 2.9mg