Asparagus Mango Spring Salad
Prep Time
Prep Time: 2 minutes
Roast Time: 10-15 minutes
Prep Notes
Vegan, gluten free, grain free. Bring some brightness into your spring with this unexpected combo of seasonal spring produce: roasted asparagus, fresh mango, fresh kale and grapefruit. Serve as a delicious side to chicken, white fish, shrimp or chopped tofu.
Yields
Makes 2 Serving
Ingredients
1 bunch fresh kale stripped and chopped (I love lacinato but any variety will do)
1 bunch fresh asparagus, chopped into 1-inch pieces
1 mango chopped into 1-inch pieces
¼ cup raw pumpkin seeds
¼ tsp sea salt
2 tsp medium/high heat oil such as grape seed or avocado oil
Optional 1/4 cup Chia Leah Maple & Olive Oil Quinoa Sprinkle
For dressing:
1 T fresh squeezed grapefruit juice (save the rest to add to sparkling water)
1 olive oil
Optional: ¼ tsp ground ginger
S&P to taste
Directions
Heat oven to 350 degrees
Place asparagus and pumpkin seeds on baking sheet, (I use parchment paper on the pan for easy clean up).
Top with sea salt and olive oil
Roast for 10-15 minutes
While roasting, combine dressing ingredients in a bowl and whisk.
Hand toss dressing with kale. Getting your hands in there will ensure that the dressing has time to soak into the kale, (also lessens the bitterness).
Top dressed kale with mango, asparagus and pumpkin seeds.
Enjoy! Add Chia Leah Maple & Olive Oil Quinoa Sprinkle for a nutrition boost!