TANGY DILL AND ASPARAGUS SPRING SALAD | Bailey Ruskus
TANGY DILL AND ASPARAGUS SPRING SALAD
Serves 3
Many salads are served cold, which you can do with this one, but I used the quinoa and veggies while they were still warm to have a warm veggie salad which are some of my favorite meals to have. The mix of cold dressing and greens mixed with warm gra
First, cook your quinoa to package instructions. If you are meal prepping your salads in jars, make sure your grains are completely cooled before using them. If you are just making a salad to eat right now, you can use warm or cooled quinoa/veggies, up to your desired preferences.
Heat a cast iron skillet on medium high heat with olive oil. Once hot, add the asparagus, salt, and sauté for 2-3 minutes. Next toss in the garbanzo beans, garlic, thyme, fennel, pepper, lemon zest and sauté for 2-3 minutes. Remove from heat, but while it’s still hot, grab a lid that fits over the skillet and pour in 2 tbsp of water and quickly cover the veggies to steam for 3-5 minutes. Set aside.
Grab a small mason jar to make your dressing. Add the coconut yogurt, agave, dijon mustard into the mason jar and stir with a spoon until you have a smooth consistency. Set aside.
To serve the entire salad at once, simply grab a large salad bowl and toss in the arugula, dill, purple cabbage, vegan feta, cooked (cooled or warm) quinoa, your sautéed (cooled or warm) veggies from the skillet, and mix until you have a beautiful colorful spring salad. Now toss the pre-mixed salad with all the dressing until everything is coated, and serve immediately with a lemon wedge.
Bai’s Tip: This makes a really big salad (3-5 servings) so if you are not planning on eating all of it at once, make sure your quinoa is cooled, your veggies are cooled, and leave out the dressing in the mixing process, but only garnish the dressing to each serving of salad - Otherwise if you mix warm quinoa, warm veggies, the dressing together and try to eat this salad in a day or two, the arugula can get very wilted and it won’t be very good.
***If building mason jar salads, grab 4 (32oz) mason jars and make sure all the veggies and grains are cooled completely. Distribute the dressing evenly to the bottom of each mason jar, then add the purple cabbage into the dressing, top with the cooled veggies (asparagus & beans), the cooled quinoa, vegan feta crumbles, minced dill, and end with the arugula on top. Garnish each salad with a wedge of lemon, and cap with a lid to store in the fridge for 3-5 days.
