I’m sorry to see summer come to an end. Here in Seattle, we’ve had an amazing run of glorious sun. If you’re a Seattleite, you know summers like this are few and far between.
Summer is salad season, so I’m going to celebrate the end of summer with a fresh and crispy asparagus and kale salad with Mediterranean flare.
This salad recipe uses tender baby kale and pencil thin asparagus for texture and crunch.
We tossed our greens and veggies with sun dried tomatoes, capers, avocado and feta cheese for distinctive flavor, then served it with a spicy garlic and lemon vinaigrette.
This is the way to end an incredible summer – a simple and refreshing salad, perfect for a sunny Seattle evening.
Have a terrific weekend everyone!
- 10 ounces baby kale
- ½ cup red onion, chopped
- 3 cups pencil thin asparagus, chopped
- 4 tablespoons capers
- ½ cup sun dried tomato, chopped
- 1 small avocado, chopped
- ½ cup low fat feta cheese, crumbled
- 2 cloves garlic, minced
- ½ small lemon juice
- 1 tablespoon olive oil
- Combine kale, onion, asparagus, capers, tomato, avocado and feta cheese in a large bowl.
- Combine garlic, lemon juice and olive oil in a small bowl.
- Pour dressing over vegetables and toss to coat.
- Season with salt and pepper.
Weight Watchers PointsPlus 12
Saturated fatty acids: 8.30g
Monounsaturated fatty acids: 13.47g
Polyunsaturated fatty acids: 2.96g
Total fat: 24.73g
Calories from fat: 222
Carbohydrate, by difference: 45.83g
Total dietary fiber: 14.73g
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