This asparagus salad pairs shaved asparagus ribbons and massaged kale with beans, fresh green beans, blueberries, feta, and almonds. It’s tossed in a creamy hummus dressing that brightens the whole dish—light, satisfying, and packed with fiber.
The BEST Asparagus Salad Recipe
Most asparagus recipes bring to mind roasted or grilled preparations, but asparagus also shines raw when sliced into ribbons. In this recipe, tender raw asparagus is peeled into delicate ribbons and combined with hearty beans and massaged kale for a salad that’s crisp, colorful, and full of texture. It works wonderfully as a light main course or a refreshing side for summer barbecues.
This recipe focuses on fresh, seasonal ingredients and a hummus-based dressing that adds creaminess without making the greens soggy. It’s quick to assemble and easy to adapt with optional swaps listed below.
Ingredients You Need
The mix of ingredients balances protein, crunch, and a touch of sweetness. Here’s what you’ll need:
- Asparagus (for ribbons and reserved tips)
- Great northern beans (canned, drained, and rinsed)
- Lemon juice
- Olive oil
- Salt and cayenne pepper
- Kale (stems removed and chopped)
- Fresh green beans, trimmed and sliced
- Red onion (finely minced)
- Blueberries
- Feta cheese crumbles
- Slivered almonds
- White wine vinegar
- Hummus (for the dressing)
- Honey
- Freshly ground black pepper
Good substitutions
If you’re missing something, these swaps keep the texture and flavor balanced:
Great northern beans → any white bean (cannellini or navy beans)
Olive oil → avocado or grapeseed oil
Kale → baby spinach or mixed greens
Blueberries → raspberries or dried cherries
Feta → goat cheese or queso fresco
Almonds → pistachios or walnuts
White wine vinegar → red wine vinegar or apple cider vinegar
Our Favorite Way to Prepare Beans for Salad
Canned beans are convenient, but giving them a quick flavor boost improves the final salad. Toss drained beans with lemon juice, a little olive oil, salt, and a pinch of cayenne, then warm them briefly—about 90 seconds in the microwave on high or a quick stovetop toss—so they absorb the flavors. Let them rest for 15–20 minutes before adding to the salad; this makes the beans tastier and melds the acid and oil into the beans rather than into the dressing alone.
How to Make Asparagus Salad
- Infuse the beans. In a medium bowl, combine drained great northern beans with lemon juice, 1/4 cup olive oil, 1/8 teaspoon salt, and a pinch of cayenne. Mix to coat and warm briefly, then let sit 15 minutes to absorb flavor.
- Massage the kale. Place chopped kale in a large bowl with 1 tablespoon olive oil and a pinch of salt. Massage with your hands for 2–3 minutes until the leaves soften and turn vibrant green.
- Make asparagus ribbons. Snap off the woody ends of the asparagus and reserve the tips. Use a vegetable peeler to shave the stalks into ribbons directly into the bowl with the kale; add the reserved tips for extra texture.
- Add remaining produce. Stir in sliced green beans, minced red onion, blueberries, feta, and slivered almonds.
- Prepare the dressing. In a small bowl, whisk together white wine vinegar, hummus, honey, and a little black pepper until smooth. Thin with a teaspoon or two of water if needed to reach a drizzleable consistency.
- Assemble and toss. Add the infused beans (and any dressing oil) to the salad, drizzle the hummus dressing over everything, and toss gently until evenly coated.
You have dressing options
If you prefer a different dressing, this salad also pairs well with creamy green goddess, poppy seed, or honey mustard dressings. Choose a dressing with a balance of acid and creaminess to complement the kale and asparagus.
Tips for Asparagus Salad
Wait to add the dressing
For the best crunch, dress the salad right before serving. This keeps the kale and asparagus crisp.
Get a good vegetable peeler
A sharp vegetable peeler makes quick work of turning asparagus into ribbons. It’s worth investing in a reliable peeler to get even, delicate strips.
Fun ingredients to add
To vary the salad, consider adding thinly sliced fennel, red bell pepper, or a handful of fresh mint for brightness.
What to serve with asparagus salad
This salad pairs beautifully with simply prepared grilled chicken, bacon-wrapped chicken, parmesan-crusted chicken, crispy chicken thighs, or pulled pork for outdoor meals and gatherings.
How do I store this asparagus salad?
Store the salad in an airtight container in the refrigerator. Keep the dressing separate for up to 5 days, or toss the salad with dressing and refrigerate for up to 3 days. For best texture, add the almonds just before serving.
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Asparagus Salad Recipe
Make this asparagus salad when you want a bright, vegetable-forward meal that’s full of texture and flavor.
By: Linley Hanson
Prep: 25 mins — Cook: 0 mins — Total: 25 mins — Servings: 6
Ingredients
- 15 oz can great northern beans, drained and rinsed
- 3 tablespoons lemon juice
- 1/4 cup + 1 tablespoon olive oil, separated
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper (or to taste)
- 4–5 cups raw kale, stems removed and chopped
- 1 lb fresh asparagus spears
- 1 lb fresh green beans, diagonally sliced
- 1/2 medium red onion, finely minced (or 1/2 cup chopped green onion)
- 1 cup fresh blueberries
- 1/2 cup feta cheese crumbles
- 1/2 cup slivered almonds
Dressing
- 2 tablespoons white wine vinegar
- 2 tablespoons hummus
- 1 teaspoon honey
- 1/8 teaspoon freshly ground black pepper
Instructions
- Place the drained great northern beans in a medium microwave-safe bowl. Add lemon juice, 1/4 cup olive oil, 1/8 teaspoon salt, and cayenne. Mix to coat, microwave 90 seconds (or warm briefly on the stove), then stir and let rest 15 minutes to infuse.
- In a large bowl, combine the chopped kale with 1 tablespoon olive oil and massage with your hands for 2–3 minutes until the leaves soften and turn bright green.
- Trim and reserve the asparagus tips. Use a vegetable peeler to shave the asparagus stalks into ribbons directly into the bowl with the kale. Add the tips as well.
- Add the sliced green beans, minced red onion, blueberries, feta, and slivered almonds to the bowl and toss gently.
- Whisk together the white wine vinegar, hummus, honey, and black pepper in a small bowl until smooth. Thin with a splash of water if necessary.
- Fold the infused beans (including any oil) into the salad, drizzle the dressing over the top, and toss to coat evenly.
Nutrition
Approximate per serving: Calories: 314 kcal, Carbohydrates: 31 g, Protein: 10 g, Fat: 18 g, Fiber: 8 g, Sugar: 8 g. Nutrition is an estimate and should be used as a guideline only.
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