Chargrilled Asparagus Salad with Toasted Pumpkin Seeds, Capers & Dill

YUM YUM YUM! This one is the epitome of simple but so so delicious.

Before moving to Vancouver I was so excited at the prospect of having so many delicious vegan restaurants on our doorstep. But to be honest the reality of it was a little underwhelming. Maybe I am so used to preparing food the way I want to eat it or the Canadian food culture is different than I thought, but after visiting four or five vegan and vegetarian restaurants I always was left feeling that I had just eaten in a greasy fast food chain. The salads here, whether it be a kale caesar or an asian style salad are always loaded with way too much dressing, filled with fried ingredients and so greasy. So now more than ever I am craving light, healthy but still super tasty salads.

They have always been a huge staple of my diet, not because I was trying to control calories, but because I can not get enough perfectly dressed tangy leafy greens in to me.

Regardless of the vegan restaurants here, this salad is pretty bloody delicious. It is simple, it is healthy and its FULL of green goodness. The beautifully charred woody asparagus carries the vibrant vinegary dressing wonderfully and I think aromatic wispy leaves of dill finish this salad off fantastically.

10 MINUTES. SERVES 2



INGREDIENTS

Large bunch of asparagus

2 large handfuls of leafy greens, I went for rocket & spinach

2 tbs pumpkin seeds

1 tbs capers

2 sprigs of dill

2 tbs red wine vinegar

1 tsp dijon mustard

1 tsp maple syrup

2 tbs olive oil

S&P


METHOD

  1. Trip the tough ends off the asparagus. Put a cast iron skillet on high heat and add a glug of olive oil. Char the asparagus for 3/4 minutes until vibrant green and smoky. Season with salt and pepper. Set aside.

  2. Turn the heat off under the skillet. Add the in the pumpkin seeds, toss immediately. Toast for 1 minutes in the residual heat of the skillet. Set aside.

  3. Add the red wine vinegar, dijon mustard, maple syrup, olive oil and salt and pepper to a little bowl. Whisk all the ingredients together.

  4. In a mixing bowl add the salad leaves and warm asparagus. Pour of the dressing and use your hands to coat everything nicely.

  5. Place the asparagus and salad leaves on your serving platter. Sprinkle over the toasted pumpkin seeds, capers and tear off little leaves of dill to scatter on top. Serve immediately.



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