Spring Broccoli and Asparagus Salad

If you are looking for something healthy and delicious for an Easter side dish, look no further.  This broccoli and asparagus salad is beautiful, nutritious, and it tastes wonderful.  I use sweet almond butter with lemon and a touch of coconut nectar to make a sweet dressing that tastes rich, but is oil free, simple and vegan.  I add pecans to the salad for crunch, grapes for sweetness, and that is all it needs.  Sometimes simplest is best.  You can cut your veggies ahead of time, and toss with the dressing just before serving for a quick addition to your Easter spread.  This is also nice because sometimes the main dishes can be heavy and this is light.

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.

Twitter Facebook

Servings: 4-6 | Prep Time: 10 min. | Cook Time: 10 min. | Ready in: 20 min.

Ingredients

• 2 medium heads of broccoli cut into flowrettes
• 1 bunch asparagus cut into 1 1/2 inch pieces
• 3 scallions, sliced
• 3 cups red grapes
• 1/2 cup chopped raw pecans
• Dressing:
• 1/2 cup raw almond butter
• 1/4 cup lemon juice
• 1 Tbsp lemon zest
• 2 Tbsp raw coconut nectar, or maple syrup
• 1/4 cup filtered water
• sea salt

Instructions

In a large bowl combine the veggies. Whisk together the dressing ingredients until smooth, then toss with the veggies and serve!