Vegan Asparagus Salad for Spring with Tomatoes, Hearts of Palm, and Chives
- 1/2 lb. fresh asparagus spears, ends snapped off and cut into diagonal slices (2 cups sliced asparagus)
- 1 1/2 cups sliced heart of palm
- 1 cup cherry tomatoes, cut in half
- 1/4 cup sliced chives or green onion
- salt and fresh ground black pepper to taste
- 1 1/2 T fresh-squeezed lemon juice
- 1 tsp. red wine vinegar
- 1 tsp. Dijon mustard
- 2 1/2 T extra-virgin olive oil
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Asparagus spears, fresh (1/2 lb.)
- Cherry tomatoes (1 cup)
- Chives or green onion (1/4 cup)
- Heart of palm (1 1/2 cups)
- Condiments
- Dijon mustard (1 tsp.)
- Red wine vinegar (1 tsp.)
- Cooking & Baking
- Olive oil, extra-virgin (2 1/2 T)
- Salt and fresh ground black pepper (1)
- Drinks
- Lemon juice, fresh-squeezed (1 1/2 T)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published April 9, 2012 (10 months ago).
178 people saved this recipe.
