Description
A vibrant and refreshing asparagus salad featuring tender chopped asparagus, creamy cannellini beans, crunchy roasted almonds, and a zesty miso-orange dressing. This quick and easy salad is perfect for a light lunch or as a healthy side dish, bursting with fresh herbs and a perfect balance of tangy and savory flavors.
Ingredients
Salad Ingredients
- 1 pound asparagus (thinner spears preferred; blanch thicker spears optionally)
- 2/3 cup chopped almonds (use roasted almonds for more flavor)
- 1 1/2 cups cannellini beans (or navy, butter, or Great Northern beans; 1 can, rinsed and drained)
- 1/4 cup chopped cilantro (or parsley or mint)
- 1/4 cup sliced green onion
- 2 tablespoons sesame seeds (optional: toast in a skillet)
Dressing Ingredients
- 1 tablespoon white miso (or mellow miso)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce (or tamari, preferably low sodium)
- 1/4 teaspoon orange zest
- 1 tablespoon orange juice
- 3/4 teaspoon grated ginger
- 1/2 tablespoon date syrup (or maple syrup, or to taste)
- 1 1/2 tablespoons sesame oil (or neutral flavored oil, optional)
- Fresh lemon juice (for serving)
Instructions
- Prep the asparagus. Chop the asparagus into about ¼-inch pieces, discarding the tough ends of the spears to ensure tender bites.
- Combine the salad ingredients. Transfer the chopped asparagus, chopped almonds, cannellini beans, sliced green onion, chopped cilantro, and sesame seeds into a large bowl, mixing gently to distribute evenly.
- Prepare the dressing. In a medium bowl, whisk together white miso, rice vinegar, soy sauce, orange zest, orange juice, freshly grated ginger, date syrup (or maple syrup), and sesame oil until smooth and well combined.
- Toss the salad. Pour the desired amount of dressing over the salad and toss gently to coat all ingredients evenly. Adjust dressing to taste.
- Serve with a fresh squeeze of lemon juice. Just before serving, add a splash of fresh lemon juice to brighten the flavors and enjoy immediately.
Notes
- For thicker asparagus spears, blanching before chopping softens their texture and improves flavor.
- To enhance flavor and crunch, lightly toast the almonds and sesame seeds in a dry skillet before adding.
- Substitute cilantro with parsley or mint for different herbaceous notes.
- Use low sodium tamari instead of soy sauce to reduce salt content.
- Adjust the sweetness of the dressing by varying the amount of date syrup or maple syrup to your preference.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (if blanching asparagus and toasting nuts/seeds)
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
