Grilled Asparagus Kale Salad

3.40 from 5 votes

In this Grilled Asparagus Kale salad, the king of healthy greens is combined with grilled asparagus and jarred red peppers for a great low carb salad.

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: Australian

Keyword: grilled asparagus, jarred peppers, kale salad

Difficulty: Easy

Diet: Suits all diets and eating styles

Servings: as a side

Calories: 207kcal

Author: Anastasia Papapetros

Ingredients

For the grilled asparagus…

500 grams asparagus approxmately 2 bunches,17.64 ounces
2 tablespoons olive oil
Sea salt and cracked black pepper

For the salad…

180 grams kale approximately ½ a bunch, 6.35 ounces
200 grams jarred red capsicums (peppers) approximately four, 7.05 ounces
¼ cup slivered almonds

For the dressing...

¼ cup pesto
3 tablespoons oil
¼ cup red wine vinegar apple cider vinegar

Metric - Imperial

Instructions

Wash your asparagus and remove the woody ends.
Add the trimmed spears to a bowl and season with salt and pepper; add some oil and toss the asparagus to coat.
In a hot medium-sized grill pan OR on your barbecue, add the asparagus and cook until golden and slightly soft (approximately 3-5 minutes at the most).
While your asparagus is cooking, wash the kale, trim and remove the stems, then shred finely.
In a large mixing bowl add the kale with the pesto dressing ingredients. Massage the kale until it starts to soften (approximately 3 minutes).
Dice your jarred capsicums then cut your cooled asparagus into 2.5cm (1 inch) batons.
In the bowl with your massaged kale add the asparagus batons, diced peppers and slivered almonds. Season with salt and pepper, then toss the salad until well combined.
Taste your kale asparagus salad and adjust seasonings according to your taste. Arrange in a salad bowl, scatter with some extra slivered almonds to garnsh. Serve and Enjoy!

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Nutrition