Raw Asparagus and Crispy Kale Salad

This fresh spring salad is a delightful way to elevate raw asparagus. The individual ingredients take a little time to prepare but create a nice salad with different flavors in every bite. Check out our recipe for kale chips (below) and make these for an early spring gathering.

By / Photography By Grant Beachy | April 25, 2018

Preparation

Serves 4–8

Salad Ingredients

  • 1 bunch salad greens, about 8 cups
  • 1 bunch kale, made into kale chips (instructions below)
  • 6 stalks asparagus, shaved with a carrot peeler, tops chopped small
  • ¼ cup mint leaves
  • ¼ cup shelled roasted pistachios
  • ¼ cup roasted pumpkin seeds
  • ¼ cup grated Parmesan cheese
  • 8 dried figs, sliced in half (or substitute 1 cup seasonal fruit)

Lemon Dressing

  • 1 lemon, juiced, about ¼ cup
  • ½ cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons maple syrup

Arrange all the salad ingredients on a large platter. Whisk the dressing ingredients together and pour over the salad. Finish with a sprinkle of salt.

Kale Chips

  • 1 bunch kale
  • 1 tablespoon olive oil
  • Salt to taste
  • ½ teaspoon cumin, za’atar or pepper

Preheat oven to 300°. Wash and dry kale. Remove stems and cut the kale into bite-size pieces.

Divide kale into 2 or more bowls (depending on the number of seasonings you will use). Toss with olive oil, salt and selected seasonings.

Arrange in a single layer on a sheet of parchment paper on a baking sheet. Bake for 10 to 15 minutes, until the leaves are dark green and crispy.

Let cool for 10 minutes before tasting. If you prefer a crispier chip, bake for another couple of minutes. Serve as a snack, with a bowl of soup or crumbled on a bowl of popcorn.

Edible Michiana original recipe

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