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Asparagus salad with creamy ginger lemon dressing

This is a spring influenced salad with asparagus, baby greens and plenty of sprouts. The dressing adds a bit of heat with fresh ginger and tang of lemon to help with digestion. Include lots of fresh leafy greens and sprouts into your daily meals particularly in the spring to lighten and support the bodies cleansing systems. Hope you enjoy coming up with your own combinations of greens and sprouts.

Course: Main Event, Salads & Sides
Keyword: asparagus, radish, sprouts, tahini, ginger, lemon
Servings: 2 people
Ingredients
  • 1 tbsp ginger, finely grated, fresh
  • 1/2 cup roasted tahini
  • 2 teaspoons lemon zest, finely grated
  • 1/4 cup lemon juice, fresh
  • 3/4 teaspoon natural salt
  • a few grinds fresh pepper
  • 1 teaspoon cumin, ground
  • 2 teaspoons chives or scallion tops, minced
  • 1/2 cup water
salad base
  • 2 handfuls baby salad green mix
  • 2 handfuls sprouts or mix of sprouts I used a combo of radish and broccoli sprouts
  • 1/4 cup radishes, sliced
  • 1 cup asparagus, fresh, steamed or roasted cut into bite sized pieces
Optional additions
  • 2 each eggs, poached or fried
Instructions

  1. In a mixing bowl combine ginger, tahini, lemon zest, lemon juice, salt, pepper, cumin and chives, whisk to combine.

    Slowly whisk in water until it is smooth and thick pourable consistency. Taste and adjust seasonings as needed.

  2. Divide salad greens and sprouts into 2 salad bowls, top with sliced radish and asparagus. drizzle 1-2 tablespoons of dressing over the top of each salad.

  3. Top each salad with poached or fried egg if using and add a few twists of pepper on top. Enjoy :)

Recipe Notes

The recipe for the dressing makes alot more than you will need for 2 servings.  Store leftover dressing in the refrigerator.  This dressing is perfect to drizzle on steamed or grilled vegetables, baked sweet potato, in salads or as a topping on your favorite grain bowl.