Asparagus Salad with Goat Cheese & Almonds (Edit recipe)

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I’m always looking for ways to use vegetables, so it doesn’t feel like I’m just eating the same thing over and over. This salad is a delicious way to use asparagus that isn’t the typical roasting or grilling. The asparagus is boiled until tender and tossed in a flavorful, bright dressing with cherry tomatoes. It’s then topped with toasted almonds and goat cheese. This dish can be served warm or chilled and is delicious both ways.

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PREP TIME

15 minutes

COOK TIME

5 minutes

INGREDIENTS

Serves: 6

Ingredients

2 bunch Asparagus
0.5 cup Cherry Tomato, sliced in half
0.25 cup Apple Cider Vinegar
2 tsp Coconut Aminos
2 whole Medjool Dates, pits removed, soaked in hot water for 15 minutes
1 Tbsp Yellow Onion, minced
1 clove Garlic, minced
0.5 tsp Sea Salt
0.5 cup Avocado Oil
0.25 cup Sliced Almonds, toasted
2 oz Goat Cheese, crumbled

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut the ends off the asparagus and then cut the stalks into 2-inch-long pieces.
Bring a medium pot of water to a boil, place the asparagus pieces into the boiling water, and cook for 2-5 minutes. The asparagus should be tender when it’s done.
Drain the asparagus and set it aside.
Add the avocado oil, vinegar, coconut aminos, dates, minced onion, and garlic in a blender or jar wide enough to fit an immersion blender.
Blend until the mixture is emulsified and smooth.
Toss the asparagus and cherry tomatoes with the vinaigrette and top the salad with the toasted almonds and goat cheese.
Serve warm or chilled.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	234
Fat:	23 g
Carbohydrates:	3 g
Protein:	2 g
Cholesterol:	8 g
Sodium:	312 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.