Go Back
spring asparagus salad fraiche living
Print

Spring Asparagus Salad

This Spring Asparagus Salad highlights beautiful fresh vegetables and a delicious Creamy French Dressing that is totally vegan. Plus, it is an easy and gorgeous looking dish!

Ingredients

For The Salad

  • 4 cups baby spinach leaves, packed
  • 1 bunch asparagus, ends trimmed
  • 1 cup sliced fresh strawberries
  • 1 medium beet peeled and thinly sliced*
  • ½ long English cucumber sliced
  • ¼ cup finely diced red onion
  • 1 avocado diced
  • 1/4 cup toasted sliced almonds optional

For The Dressing

  • 2 garlic cloves minced
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • 1 tablespoon sugar
  • 3 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise use vegan if desired
  • 2/3 cup canola or olive oil
  • salt and pepper to taste

Instructions

Make the Dressing

  1. To prepare the dressing, in a small but tall bowl (or large cup), whisk the garlic, lemon, Dijon, sugar, white wine vinegar and mayo together.

  2. Slowly add the oil while whisking until it is all mixed in.  Add salt to taste (I just use a couple of pinches).

Make the Salad

  1. Prepare an ice bath (large bowl of water with loads of ice). Blanch the asparagus in boiling water for 30-60 seconds, until bright green but still crisp. Remove from the pot with tongs and submerge in the ice bath. Remove once cooled and place them on a dry clean dish towel or paper towel to dry.

  2. In a large serving bowl or platter with sides, layer the salad ingredients, starting with the spinach and randomly layering the other salad ingredients. Serve with the dressing and enjoy! Best if served immediately.

Recipe Notes

*I used a mandoline, but you can simply use a sharp chef’s knife.  Candy Cane beets are what we used, formally called Chioggia beets.