A fresh and fruity filled salad topped with a dressing that's super creamy without any dairy. This is a great one for Spring and Summer!
Prep Time15minutes
Cook Time45minutes
Total Time1hour
Servings4- 6 servings
Ingredients
Roasted Chickpeas & Asparagus:
1bunch asparaguswoody stems cut off and chopped
115 ounce can chickpeas, rinsed and drained
salt & pepper to taste
1tablespoonolive oil
Salad:
1cupstrawberriesstemmed and sliced
2nectarinessliced
4cupsfresh spinach leaves
1cupminiature sweet peppersor bell pepper, seeded and sliced
1/2medium oniondiced
1/4cupfresh cilantrofinely chopped
1/3cupslivered almonds
1/2cupguacamoleoptional
Cilantro Almond Butter Dressing:
1/4cupfresh cilantro
3clovesgarlic
1/4cupraw almond butter
2tablespoonsolive oil
3tablespoonslime juice
1 1/2tablespoonsmaple syrup
2teaspoonssrirachaoptional
1/4teaspoonsalt
1/4teaspoonpepper
Instructions
Roasted Chickpeas & Asparagus:
Preheat oven to 400 degrees F (200C) and toss the asparagus and chickpeas with olive oil, then season to taste with salt and pepper. Bake for 30 - 45 minutes until the chickpeas are golden brown and the asparagus tender.
Salad:
Toss together the spinach, cilantro, onion, peppers, strawberries, and nectarines in a large salad bowl. Top with guacamole, slivered almonds, dressing, and roasted chickpeas and asparagus.
Cilantro Almond Butter Dressing:
Combine the ingredients for the dressing in a small food processor or blender and pulse until smooth. Store in an airtight container until ready to store.