I’m celebrating spring with this warm spring salad featuring asparagus, leek, peas, strawberries, and parsley all tossed in a simple lemon olive oil dressing. It’s very light and veggie-packed with some protein provided by quinoa. If you’d like to add even more protein I’m sure it would be nice with some white beans, chickpeas, or French lentils thrown in too.
Behold, non-wimpy asparagus!
Normally I don’t consider asparagus to be one of the most exciting vegetables, but it always surprises me every time I make it. I enjoy it way more than I think I do. A simple, light sauté leaves it tender, but still crisp and fresh. I find it turns out best when I cook it a bit less time than I think I should. Less is more with this guy! I’ve made the mistake of cooking the hell out of it in the past and it’s something I try not to repeat.
Nutrition Facts about Asparagus
- Look for firm spears that don’t bend easily. Asparagus doesn’t tend to last very long, so it’s best consumed within 48 hours of purchasing. When you bring it home, wrap the stems in a damp paper towel to extend freshness.
- Asparagus may aid in digestion thanks to its inulin content which is said to function as a “prebiotic”
- In 1 cup of raw asparagus you’ll receive Vitamin K (69.6% Daily Value), Vitamin A (20.2% DV), Folate (17.4% DV), Iron (15.7% DV), Vitamin B1 (12.6% DV), Vitamin C (12.5% DV), 3 grams protein, 2.75 grams fibre, and more.
- It can act as a diuretic causing you to lose more fluid than normal. Be sure to get enough water throughout the day.
- Asparagus is anti-inflammatory thanks to its large composition of anti-inflammatory nutrients.
- Source: World’s Healthiest Foods
Since spring produce seems to be picking up speed around here, I’m celebrating my first spring recipe of the season today – a warm spring salad featuring asparagus, leek, peas, strawberries, and lots of parsley all tossed in a simple lemon olive oil dressing. Easy, light, and super refreshing. If you’d like to add even more protein than what the quinoa + veggies provide I’m sure it would be nice with some white beans, chickpeas, or French lentils thrown in too. Eric also suggested we sprinkle some seeds on top – pumpkin and hemp – and that was a very nice addition!
Keep in mind that the strawberries will turn the quinoa a pinkish hue once tossed. If this is a concern or if you are making this in advance, I suggest adding the strawberries on just before serving.
Cheers to crunchy, fresh spring salads!
If you like the look of this salad be sure to check out some of my other great Spring salads:
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Warm Spring Salad
Yield
4 Servings
Prep time
Cook time
Total time
I’m celebrating my first spring recipe of the season with this warm spring salad featuring asparagus, leek, peas, strawberries, and parsley all tossed in a simple lemon olive oil dressing. It’s very light and veggie-packed with some protein provided by quinoa. If you’d like to add even more protein I’m sure it would be nice with some white beans, chickpeas, or French lentils thrown in too. Keep in mind that the strawberries will bleed pink juices into the salad and turn the quinoa a light pink hue once tossed. If this is a concern or if you are making this in advance, I suggest adding the strawberries on just before serving.
Ingredients
- 1 cup uncooked quinoa (or try speltberries)
- 1/2 tbsp extra virgin olive oil
- 1 leek, sliced into rounds or half moons
- 2 garlic cloves, minced
- 1 bunch asparagus, ends broken off and chopped into 1-inch pieces
- 1 cup diced strawberries (optional)
- 3/4 cup fresh or frozen peas
- 1 cup fresh parsley, roughly chopped
- 2-3 tbsp extra virgin olive oil, to taste
- 3 tbsp fresh lemon juice
- 1/2 tbsp pure maple syrup (or other sweetener)
- 1/4 tsp fine grain sea salt & lots of pepper, to taste
- lemon zest, for garnish (optional)
Directions
- Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1.5 cups vegetable broth (or water) and bring to a low boil. Reduce heat to low-medium, cover with tight-fitting lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Fluff with fork, remove from heat, and let sit covered for 5 minutes.
- Meanwhile, grab a very large skillet or wok. Sauté the leek and garlic in the oil for about 5 minutes over medium heat. Season generously with salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the strawberries (optional), peas, and parsley. Heat for a few minutes and then remove from heat.
- Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, and 1/4 tsp fine grain sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa. Season to taste with salt and pepper & enjoy! This would also be lovely with nuts or seeds sprinkled on top.
Tip:
Oh, I forgot to mention – this is also fantastic served cold too!
Nutrition Information
(click to expand)Oh, I forgot to mention – this is also fantastic served cold too!
This was great! Made it last night but subbed a1/2 the parsley with fresh mint. Soo good.!
love that idea Sarah! I will have to try that :)
This was delicious, I made it with the strawberries but without the peas. Hubby didn’t case for it but baby did. We liked it even better the second day!
Wow Angela you did it again! Just made this and it was absolutely fabulous. Used red quinoa and added fresh basil. Loved the strawberries in there as well. Your cookbook cannot come out soon enough!
Just wanted to let you know that the recipe suggestion of switching the quinoa for spelt berries changes the salad from gluten free to gluten heavy. Spelt contains gluten. I have Celiac Disease and miss being able to eat spelt. Lovely salad otherwise.
Hi Cathleen, Yes you are so right, I totally forgot to put that in. Thanks for the tip – will update it now!
I am not vegan but I have a great appreciation for vegan options and the growing diversity of meals that the vegan community is putting out there. My husband and I will be having this for dinner tonight and I can’t wait!
So happy I stumbled across your blog!
I made this for dinner last night and it was delicious. I can’t wait to have leftovers for lunch today. Thanks!
I made this today and it was *fantastic*!!! I’m trying to transition to a vegan diet and working at trying new recipes. I had a business associate here at my home office and I fed him some too..and he loved it as well. Thanks so much! Score!
I loved this so much! I replaced the peas with edamame as that’s what I had on hand and it tasted incredible, thank you! xx
I made this salad last week. It was amazing. Very fresh, with the asparagus and the strawberries, and the dressing was very light and refreshing. Thank you for sharing your wonderful recipes.
This is a very inspirational recipe! It doesn’t just look good because of the pictures you have with the article but it looks easy to prepare and very nutritious. Thank you for taking time to make this wonderful salad recipe, I will surely try this!
My husband and I loved this salad! I was apprehensive about warm strawberries…but everything went so well together! This is a keeper!
I stumbled upon your blog the other night and I cant stop reading it! Tonight i decided to make my first “official” vegan recipe – this was the best salad I have made in a long time! Can’t wait to try more of your recipes – if any of the others are even half as good I will be 100% happy!
Made this last night for supper. Hubby was skeptical about the entire salad, but has decided to support my return to vegan eating by eating along with me. He loved it (as did I)! He was so relieved that supper turned out so yummy and while it was satisfying, still left room to munch on a Magical Coconut Bar that I had made earlier in the week. I stumbled across your blog and have become a huge fan in a very short amount of time (I am telling everyone about it!). Onto the next recipe tonight for supper. Thanks Angela!
Hi Rhoda, Aw thank you that makes me so happy!
I was at Bulk Barn last night picking up a few more things for my growing vegan pantry and was chatting with the cashier about your blog and amazing recipes and two ladies in the cash line behind me piped up to say “I love her!!!” and “what amazing recipes!”. I had to share how cool that was to hear that random strangers know about your blog and that we all feel the same way about what you are offering to the world. Made the ratatouille last night and it was awesome. Tonight is the Roasted Tomato Basil Pesto. Can’t wait!
When our local asparagus farmer opened the sale shack I ran right over to get what I needed to try this recipe. It is wonderful and I’m so looking forward to trying more of your yummy creations! My husband thanks you too, he loves this salad.
What a fabulous recipe. It’s got lots of flavor and it’s so full of yummy ingredients. My spouse and I both loved it. Thanks!! :)
Thank you so much for this recipe!!! It was fantastic!!! I made it for dinner tonight, and it was one of the best dinners I have ever made! Seriously- so good! That lemon dressing was DIVINE! What else could that go with? Yum! Even my firefighter husband raved about this dish! (I even caught him licking the bowl, which is totally embarrassing!) THANK YOU!
haha that’s awesome!! Thanks for letting me know :)
It was delicious. Just made it after church and it didn’t take to long to make. You know how after church your first thought is “I”m hungry.” I think the strawberries are not optional though. Yey! Thanks for another great recipe. This website has been a blessing to me and my husband.
-Kiera
I made this tonight and it was a huge hit with my husband and 17-month-old. What a great way to take advantage of all the amazing spring produce that’s so organic and fresh right now. We’ll be making this a lot while asparagus and strawberries are in season…and taking it to friends’ houses. Thanks for yet another great recipe!
Yum- I make this salad all the time! I add a little balsamic to the dreading because I love it paired with strawberries :)
Thanks for this recipe. I tried it tonight and found it to be very tasty and oh so colourful. (My hubby enjoyed it too) My only complaint would be that there was nothing left over to be served cold the next day! ;-) I might double the quantities next time. And there will DEFINITELY be a next time.