Asparagus Salad With Tahini And Mustard Dressing

Asparagus is a very interesting kind of vegetable and I never know what to do with it! You can probably remember one of my amazing recipes for pasta with asparagus and broccoli sauce. This time I made an easy peasy salad with tahini and mustard dressing!

I also incorporated tahini in my last post for morning sweet tahini porridge. This asparagus salad is perfect for summer days when you feel like eating something not so heavy for your lunch. You can have it for a lighter dinner, too.

Eating asparagus can really be good for your health. It has many nutrients and important vitamins, especially A, C, and K. It’s full of fiber and folate as well. It helps lose weight and control high blood pressure. Due to the high level of folate, it’s great to incorporate some asparagus in your already healthy diet.

SIMILAR RECIPES:

I noticed that I don’t have many recipes for salads and of course that’s a mistake! I don’t know why but for some reason I always thought that salads are not so popular due to their size and nutrients! Oh gosh, how wrong was I!

Asparagus Salad With Tahini And Mustard Dressing

If you have asparagus and you don't know what to do with it, you can create amazing and so tasty salad! Serve it with tahini and mustard sauce and you won't regret! It's vegan and gluten-free!

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Course: Salad

Cuisine: American, Italian

Keyword: asparagus, mustard, salad, tahini

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 2 people

Calories: 250kcal

Ingredients

For salad:

• 1 bunch asparagus (about 6 pieces) rinsed and cut in 5 cm pieces
• 3 cloves garlic peeled and sliced
• 1 tbsp olive oil
• 2 cups kale shredded
• 1 cup cherry tomatoes quartered
• 1 avocado peeled, stone removed, cut in small pieces
• 2 tbsp pine nuts
• 1 cup bean sprouts

For dressing:

• 1/4 cup cold water
• 2 tbsp tahini
• 1 tbsp mustard
• 1 tbsp lemon juice
• 2 tbsp sesame seeds
• salt, pepper to taste

Instructions

• Cut asparagus and slice garlic cloves. Cut tomatoes, kale, and avocado.
• Heat olive oil in a frying pan and add asparagus and garlic. Sauteé for 5 minutes. Make sure the asparagus is still crispy and green. Turn off the heat and set aside to cool down.
• In a bowl, mix kale, tomatoes, avocado, bean sprouts, and pine nuts. Add cooled garlic and asparagus.
• Make the dressing: In a small bowl whisk together tahini, water, lemon juice, mustard, and add sesame seeds. Taste and add salt and/or pepper.
• Divide your salad between two bowls and pour over your dressing. Serve immediately.
• Enjoy!

Nutrition

Calories: 250kcal

Did you make this recipe? Don’t forget to tag me on Instagram @writtenbyvegan or use hashtag #writtenbyvegan or share it with your friends and family! You can also rate this recipe below! 🙂

Klara Walterova

Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.