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5 from 1 vote

Kale and Asparagus Salad

In this Kale and Asparagus Salad, the king of super healthy greens is combined with sautéed asparagus and roasted red peppers for a great tasting low carb salad.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: Australian
Keyword: Intermediate, keto, paleo, vegan, whole30
Servings: 6 as a side
Calories: 213kcal


For the sautéed asparagus…

  • 500 grams asparagus (approxmately 2 bunches)
  • 2 tbsps olive oil
  • Sea salt and cracked black pepper

For the salad…

  • 180 grams kale approximately ½ a bunch)
  • 200 grams jarred red capsicums (peppers) (approximately 4)
  • ¼ cup slivered almonds

For the dressing...

  • ¼ cup pesto
  • 3 tbsps oil
  • ¼ cup apple cider vinegar


  • Wash your asparagus and remove the woody ends, then cut into 2.5cm (1 inch) pieces.
  • In a hot medium sized pan add the oil and the asparagus and sauté until golden and slightly soft (approximately 5-10 minutes). Allow to cool slightly.
  • While your asparagus is cooking, wash the kale, trim and remove the stems, then shred finely, place in a mixing bowl and add some salt, the vinegar and oil, then massage the kale until it starts to soften (approximately 3 minutes). Then add the pesto and mix until the kale is well coated with the pesto.
  • Dice your jarred capsicums finely then add to your bowl along with the cooled asparagus. Season with salt and pepper, then toss the salad until well combined. Taste and adjust seasonings according to your taste.
  • Arrange in a salad bowl, scatter with the slivered almonds and serve.


Calories: 213kcal | Carbohydrates: 10g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 112mg | Potassium: 425mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4879IU | Vitamin C: 83mg | Calcium: 96mg | Iron: 3mg