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5.0 from 9 votes

Cold Asparagus Salad With Chia Seed Dressing

This light and colorful Cold Asparagus Salad is made with blanched asparagus, crisp romaine lettuce, and zesty spring radishes. Tossed in a creamy, lemon chia seed dressing, it's a healthy side salad that pairs well with so many meals.Serves: 3 to 4 people as a side

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 servings
Calories: 118 kcal
Course: Salad
Cuisine: American

Ingredients

For the dressing:
  • ¼ teaspoon lemon zest
  • ¼ cup fresh lemon juice (about two lemons)
  • 1 small clove garlic
  • 2 teaspoons champagne or apple cider vinegar
  • 1 tablespoon maple or agave syrup
  • 1 tablespoon chia seeds
  • ¼ cup raw cashews If not using a high speed blender, sub 2 tablespoon raw cashew butter or soak nuts overnight.
  • ½ cup water
  • 2 teaspoons nutritional yeast
  • ½ teaspoon fine sea salt
  • black pepper
For the salad:
  • 1 bunch fresh asparagus about 16 spears, tough ends trimmed or snapped off
  • 1 large head romaine lettuce chopped
  • 6 radishes trimmed and sliced
  • vegan Parmesan cheese, optional such as Violife; see Notes for oil-free option

Instructions

    Cup of Yum
  1. To make the dressing, combine all ingredients in a blender. Blend until smooth, and refrigerate until ready to use.
  2. 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 just fork tender (time will depend on the thickness of the spears).
  3. 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.
  4. Combine the romaine and radishes in a serving bowl. Pat the asparagus dry, and cut it into bite-size pieces about 1½-inches long. Toss with the romaine and radishes. Serve with lemon-chia dressing and grated vegan parmesan cheese, if desired.

Notes

  • To make the salad more filling, I like to add croutons and cooked beans or lentils. Cannellini beans and chickpeas are especially nice. Toss them in a little bit of dressing and add some freshly cracked black pepper for extra zip!
  • Store leftover lemon-chia dressing in the refrigerator for up to 3 days.
  • Oil-free cheese options: Try one of these easy homemade options: Vegan Parm and Vegan Feta

Nutrition Information

Calories 118kcal (6%) Carbohydrates 15g (5%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 0mg (0%) Sodium 320mg (13%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 14250IU (285%) Vitamin C 24.8mg (28%) Calcium 90mg (9%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 118

% Daily Value*

Calories 118kcal 6%
Carbohydrates 15g 5%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 320mg 13%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 14250IU 285%
Vitamin C 24.8mg 28%
Calcium 90mg 9%
Iron 3.1mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.