Mediterranean Asparagus Salad with Baby Kale, Sun Dried Tomato, and Avocado

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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.

Mediterranean Asparagus Salad with Kale, Sun Dried Tomato, Avocado and Feta Cheese

Mediterranean Asparagus Salad with Kale, Sun Dried Tomato, Avocado and Feta Cheese

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.

Mediterranean Asparagus Salad with Kale, Sun Dried Tomato, Avocado and Feta Cheese

Mediterranean Asparagus Salad with Kale, Sun Dried Tomato, Avocado and Feta Cheese

This salad recipe uses tender baby kale and pencil thin asparagus for texture and crunch.

Mediterranean Asparagus Salad with Kale, Sun Dried Tomato, Avocado and Feta Cheese

Mediterranean Asparagus Salad with Kale, Sun Dried Tomato, Avocado and Feta Cheese

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.

Mediterranean Asparagus Salad with Kale, Sun Dried Tomato, Avocado and Feta Cheese

Mediterranean Asparagus Salad with Kale, Sun Dried Tomato, Avocado and Feta Cheese

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!

Asparagus Salad with Kale, Sun Dried Tomato, Avocado and Feta Cheese
 
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.
Ingredients
  • 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
Instructions
  1. Combine kale, onion, asparagus, capers, tomato, avocado and feta cheese in a large bowl.
  2. Combine garlic, lemon juice and olive oil in a small bowl.
  3. Pour dressing over vegetables and toss to coat.
  4. Season with salt and pepper.
Notes
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
Nutrition Information
Serving size: 2


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Comments

  1. says

    Our summer has been pretty mild up to the last few weeks. Then we got hit with temperatures close to 100F!! Getting cooler now, and I’m ready. ;-) Still, I like salads any time of the year, though you’re right they’re especially nice when the weather heats up. This is delish – I love kale, and always look for new ways to enjoy it. Good stuff – thanks.

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