Marinated Asparagus Salad (Paleo, AIP, Keto, Whole30)

Marinated Asparagus Salad (Paleo, AIP, Keto, Whole30)

Marinated Asparagus Salad is always special, especially each spring and summer when fresh asparagus abounds. Make this salad ahead of time, by a couple of hours, and see a lovely meal come together quickly. Simply add lettuce greens and a simple protein.

Perfect as a salad, side dish or appetizer, serve the spears long and whole, or chop into sections to serve as a spoonable side dish that's easy to eat or nibble.

Marinated Asparagus Salad is perfect for a variety of whole food diets: Paleo, Keto, AIP, Whole30, VAD and Vegan. Enjoy lovely, wholesome ingredients, no vegetables oils and a little versatility with the ingredients based on your unique dietary needs.

Course Appetizer, Salad, Side Dish

Cuisine American, French

Keyword aip, asparagus, keto, marinated, paleo, salad, vinaigrette, whole30

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 189kcal

Author Megan

Cost $6

Equipment

large skillet or medium saucepan
mixing bowl or platter ; optional: large plastic bag

Ingredients

1 pound asparagus trimmed; I usually buy a big 1-½ lb bunch, and then once the ends are cut off, it weighs 1 lb.
1/3 cup olive oil or use part MCT oil if desired
2 Tablespoons lemon juice fresh OR balsamic vinegar (depending on what else you're serving the salad with)
1 Tablespoon coconut aminos
1 teaspoon dried mint or 1 Tablespoon fresh mint
1 teaspoon Dijon mustard (omit for AIP, optional for VAD)
½ clove garlic minced or crushed (omit for VAD, optional for Keto)
1/2 teaspoon salt
1/4 teaspoon dried ginger power
Optional ingredient for vinaigrette: ½ to 1 teaspoon chia seed meal or basil seed meal to thicken the dressing. Whisk it in, wait a few minutes, and then whisk again. (NOT for AIP.)
Optional ingredients for garnish and "pop" flavor: fresh mint or fresh basil, sliced thinly, zest of half a lemon, finishing salt

Instructions

Place asparagus in a large skillet if you wish to serve the spears whole; add 1/2" of water. If chopping your asparagus and for lower oxalate, use a saucepan, in which case: add asparagus to saucepan, and fill with water just to cover.
Bring to a boil over high heat. For skillet, cover. For saucepan, do not cover. Reduce heat, and simmer 1 to 3 minutes, or until crisp-tender to your liking.
Rinse in cold water briefly; drain. (The asparagus will still be warm. This is okay. It will continue cooking a little bit more, and the warmth will help it to absorb the vinaigrette.)
Place asparagus spears in a shallow dish (or plastic bag for best marinating) or chopped asparagus in a mixing bowl. Combine remaining ingredients; pour over asparagus, and toss to coat. Press asparagus down into the dressing as much a possible. (There will be a lot of dressing! You can use for salad greens after the marinating.) Marinate 3 hours.
If time allows, let stand at room temperature for an hour before serving. Drain the asparagus as you spoon it up, reserving the vinaigrette. Serve Asparagus Salad over salad greens (butter lettuce is especially good), and pour some of the extra dressing over all. Or, arrange on a serving platter sprinkled with fresh mint/basil, sea salt and optional lemon zest. Serve reserved vinaigrette in a small dish on the side.

Nutrition