Kale, Asparagus Blackberry Salad

When spring rolls around, I like to enjoy more raw fresh food. This kale salad is just that!  You don’t need to blanch the kale, you just massage the dressing into it, and it retains the nutrients.  I combine it with asparagus and blackberries for a spring twist, and the combination is so good together!  This is good as a side dish with something like a tempeh steak on the side, but I even like to make this ahead of time to include in my lunches for the week!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 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 food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

Twitter Facebook

Servings: 4 | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 5 minutes

Ingredients

• 1 bunch organic kale, washed, dried well and torn into bite sized pieces
• 1 bunch organic asparagus (about 1 lb) cut into 1 inch pieces (woody ends removed)
• 3 cups organic blackberries, washed and dried well
• 3/4 cup pistachios, chopped
• Dressing:
• 1/2 cup smooth Once and Again almond butter
• 1/4 cup lemon juice
• 1 Tbsp lemon zest
• 2 Tbsp maple syrup
• 1/4 cup filtered water
• 1/4 tsp sea salt (or to taste)

Instructions

In a large bowl place the kale.Whisk together the dressing ingredients until smooth, then pour over the kale and massage to coat.  Add the other veggies, mix well, and serve!