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Microgreen Salad with Asparagus and Tomatoes

Side View Chopped Asparagus w/ Microgreens, chopped almonds, and chopped tomatoes on a white plate with a black rim.
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EatSimpleFood.com

This nutrient rich microgreen salad recipe is tossed with blanched asparagus, tomatoes, and almonds and drizzled with a grapefruit vinaigrette.

Ingredients

Ingredient List Salad:

  • 4 cups (~ 4 ounces) arugula microgreens
  • 1/2 lb asparagus (this is usually 1/2 of 1 bunch)
  • 2 small roma tomato, diced
  • 1/2 cup (~ 2 ounces) slivered almonds, toasted

Ingredient List Dressing:

  • 1 medium grapefruit, zested & juiced
  • 2 Tbsp e.v. olive oil
  • 2 Tbsp parsley, chopped
  • pinch salt
  • pinch black pepper

Instructions

Make the dressing or use a premade dressing:

  • Add all salad dressing ingredients to a jar and shake.  Add salt to taste.

Make the salad:

  • Preheat oven to 350F.  Line a baking sheet with parchment paper or aluminum foil and bake almonds ~ 6-8 minutes or until fragrant and very lightly browned.  Remove from pan to cool.
  • Bring a pot of water to a boil.  Blanch asparagus ~ 2 minutes (until tender but still a bit crisp), strain, and place in a bowl of ice water.  You want them to retain a little crunch and bring out their vibrant color.  Strain and dry quickly with a paper towel.  Slice asparagus in 1" pieces.

Put the salad together:

  • In a bowl, toss the microgreens with a little of the vinaigrette and place on plates.  
  • Add the asparagus, tomatoes and toasted almonds to the bowl and toss with desired amount of salad dressing.
  • Add salt to taste.

Notes

  • Don't have parsley stems?  No problem!  Leave them out - this is just what I had in my refrigerator at the time and adds a little more flavor and texture to the vinaigrette.
  • Blanching means to throw in hot water for limited time and cool down fast in an ice water bath to stop the cooking process.  This retains color and keeps them crunchier.
  • When tasting the vinaigrette, remember that the salt is going to be dispersed over a lot of ingredients.  It should taste salty, but when in doubt - under salt, you can always add salt to the lettuce if needed.
  • Slice asparagus on the bias.  This means diagonally It looks fancier and creates more surface area (which is not the reason for doing it in this case).

Find it online: https://eatsimplefood.com/asparagus-microgreen-salad/