Healthy, Clean-Eating Asparagus Spinach Salad

asparagus spinach salad

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I’m not a huge summer person so the fact that it’s nearly a month away makes me kinda huff and puff. I don’t like sweating and I actually love wearing sweaters and sweatshirts much better than shorts and t-shirts. But I do love salads. And that is really my favorite part of the spring and summer—so many delicious things to make salads with!

asparagus spinach salad

Asparagus is at the top of my list. I loooove shaving asparagus and adding it to everything from pizzas to pastas and, of course, to salads.

asparagus spinach salad

This salad is great, simple but satisfying. The dressing is an absolute favorite of mine. I like to think of this as a very quick-with-less-ingredients than typical green goddess dressing. Green goddess usually has anchovies and lots of mayonnaise. This is healthier and far less complicated: calling for only one type of herb and yogurt. It’s creamy and tangy and fresh.

asparagus spinach salad

I used spinach in this instance but really some arugula would be great, too. I say get creative and riff. That’s the best part about salads: they can be swapped with so many things. There aren’t many restrictions.

Shaved Asparagus Spinach Salad with Cilantro Dressing

asparagus spinach salad

Shaved asparagus and spinach salad topped with quick-with-less-ingredients green goddess dressing, yes please! (Recipe Credit: Adrianna Adarme of Fresh Tastes)

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Ingredients

  • Cilantro Dressing: 
  • 3 tablespoons olive oil
  • 2 tablespoons Greek yogurt
  • 1 garlic clove
  • Juice from 1/2 lemon
  • 1 cup cilantro leaves
  • Salt
  • Pepper
  • Salad: 
  • 4 to 5 stalks of asparagus, ends trimmed 
  • 3 cups spinach leaves
  • 2 tablespoons sunflower seeds
  • 1 Persian cucumber, diced
  • 3 hard boiled eggs, quartered

Directions

  1. To make the cilantro dressing: To a blender, add the olive oil, yogurt, garlic clove, lemon juice, cilantro leaves and a few pinches of salt and pepper. Blend until smooth, scraping down the sides, as needed. Give it a taste and adjust the salt and pepper to your liking.
  2. To make the remainder of the salad: Using a vegetable peeler, shave the asparagus, horizontally. In a large bowl, combine the shaved asparagus, spinach leaves and sunflower seeds. Pour in the dressing and toss until evenly coated. Divide amongst bowls or plates and add sliced eggs. If you have any leftover dressing, it will keep for up to 3 days in the fridge.

Yield: Serves 3 to 4


Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.