Spring Asparagus Salad Recipe

Nutrition

Apr 21

There are numerous benefits that come with eating produce that is harvested in the season nature intended them to be. They include richer flavors, more nutrients and vitamins, they support local farmers, and interestingly, seasonal produce have beneficial nutrients that are tailored for each season. Seasonal living embraces the uniqueness of each season: ways to be active, set intentions, participate in seasonal holidays, look deeper into what each season can teach you, and of course, eating seasonal produce.

I’ve written blog articles about seasonal living, ways to optimize seasons, and listed seasonal produce for fall, winter, and spring. As part of spring produce and since spring’s focus is detoxification after a long stagnant winter, it correlates to asparagus’ high antioxidant levels. Foods high in antioxidants have been known to support liver function—our bodies main filtration system.

Support your health and embrace the spring season by trying out my asparagus salad recipe!

Spring Seasonal Produce

**Fruits**
**Avocados**
**Lemons and limes**
**Pineapples**
**Apricots**
**Kiwis**
**Grapefruit**
**Cherries**
**Mango**
**Avocado**
**Vegetables**
**Asparagus**
**Kale**
**Spinach**
**Peas**
**Carrots**
**Onions**
**Artichokes**
**Mushrooms**
**Collard greens**
**Leeks**
**Broccoli**
**Radishes**
**Rhubarb**

Asparagus Salad Recipe

Servings: 3-4

Ingredients:

1 bunch of asparagus, chopped into 2-inch pieces
3-4 cups Arugula
⅓ cup crumbled feta cheese
3 radishes, thinly sliced
¼ cup pine nuts toasted
Fresh mint

For the dressing:

¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon champagne vinegar
1 teaspoon honey
1 clove garlic, minced
salt and black pepper

Directions:

Cook the asparagus. Blanch it for 1 minute in a large pot of salted boiling water. Then, transfer it to a bowl of ice water to stop the cooking process. Drain the asparagus and pat it dry
Make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, and garlic. Season with salt and pepper, to taste. Set aside.
Toast pinenuts. Heat a dry skillet over medium heat, add the pine nuts, and constantly stir or shake the pan to prevent burning for about 3-5 minutes. Remove from heat and set aside.
Thinly slice the radishes using a microplane or sharp knife. Chop or tear mint leaves into pieces.
Assemble. Add the arugula to a large serving bowl. Toss the asparagus and arugula together. Add the sliced radishes, feta, mint, and pine nuts. Drizzle desired amount of dressing over the salad and gently toss. Season with salt and pepper, to taste. Serve the salad immediately.