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!
Shake It Up!
Can't find baby kale? Use regular kale and thinly slice. No sun dried tomato? Grape tomatoes would be just fine. Simply cut them in half.
- 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.
Calories: 453kcal 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 Cholesterol: 33mg Carbohydrate, by difference: 45.83g Total dietary fiber: 14.73g Protein: 18.97g
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