Warm Spring Salad

I’m celebrating spring with this warm spring salad featuring asparagus, leek, peas, strawberries, and parsley all tossed in a simple lemon olive oil dressing. It’s very light and veggie-packed with some protein provided by quinoa. If you’d like to add even more protein I’m sure it would be nice with some white beans, chickpeas, or French lentils thrown in too.

Behold, non-wimpy asparagus!

Normally I don’t consider asparagus to be one of the most exciting vegetables, but it always surprises me every time I make it. I enjoy it way more than I think I do. A simple, light sauté leaves it tender, but still crisp and fresh. I find it turns out best when I cook it a bit less time than I think I should. Less is more with this guy! I’ve made the mistake of cooking the hell out of it in the past and it’s something I try not to repeat.

Nutrition Facts about Asparagus

Look for firm spears that don’t bend easily. Asparagus doesn’t tend to last very long, so it’s best consumed within 48 hours of purchasing. When you bring it home, wrap the stems in a damp paper towel to extend freshness.
Asparagus may aid in digestion thanks to its inulin content which is said to function as a “prebiotic”
In 1 cup of raw asparagus you’ll receive Vitamin K (69.6% Daily Value), Vitamin A (20.2% DV), Folate (17.4% DV), Iron (15.7% DV), Vitamin B1 (12.6% DV), Vitamin C (12.5% DV), 3 grams protein, 2.75 grams fibre, and more.
It can act as a diuretic causing you to lose more fluid than normal. Be sure to get enough water throughout the day.
Asparagus is anti-inflammatory thanks to its large composition of anti-inflammatory nutrients.
Source: World’s Healthiest Foods

Since spring produce seems to be picking up speed around here, I’m celebrating my first spring recipe of the season today – a warm spring salad featuring asparagus, leek, peas, strawberries, and lots of parsley all tossed in a simple lemon olive oil dressing. Easy, light, and super refreshing. If you’d like to add even more protein than what the quinoa + veggies provide I’m sure it would be nice with some white beans, chickpeas, or French lentils thrown in too. Eric also suggested we sprinkle some seeds on top – pumpkin and hemp – and that was a very nice addition!

Keep in mind that the strawberries will turn the quinoa a pinkish hue once tossed. If this is a concern or if you are making this in advance, I suggest adding the strawberries on just before serving.

Cheers to crunchy, fresh spring salads!

If you like the look of this salad be sure to check out some of my other great Spring salads:

Golden Beet Salad with Shallots, Parsley, and Orange Miso

Citrus Beet Salad with Creamy Avocado Lime Dressing

Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

Warm Spring Salad

If you’ve made this recipe I’d love to see it.
Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look!

Oh, I forgot to mention – this is also fantastic served cold too!

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