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Springtime Vibes Salad+Cilantro Almond Butter Dressing (Vegan+GF)

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 Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 - 6 servings

Ingredients

Roasted Chickpeas & Asparagus:

  • 1 bunch asparagus woody stems cut off and chopped
  • 1 15 ounce can chickpeas, rinsed and drained
  • salt & pepper to taste
  • 1 tablespoon olive oil

Salad:

  • 1 cup strawberries stemmed and sliced
  • 2 nectarines sliced
  • 4 cups fresh spinach leaves
  • 1 cup miniature sweet peppers or bell pepper, seeded and sliced
  • 1/2 medium onion diced
  • 1/4 cup fresh cilantro finely chopped
  • 1/3 cup slivered almonds
  • 1/2 cup guacamole optional

Cilantro Almond Butter Dressing:

  • 1/4 cup fresh cilantro
  • 3 cloves garlic
  • 1/4 cup raw almond butter
  • 2 tablespoons olive oil
  • 3 tablespoons lime juice
  • 1 1/2 tablespoons maple syrup
  • 2 teaspoons sriracha optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

Roasted Chickpeas & Asparagus:

  1. 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:

  1. 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.
  2. Cilantro Almond Butter Dressing:
  3. 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.