Asparagus Salad with Creamy Tahini Salad Dressing
Asparagus salad with creamy tahini salad dressing is the perfect spring or summer salad! This easy creamy tahini dressing is oil free and only has 5 ingredients! You are going to want to eat this salad on repeat!
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Why this recipe works:
- This sautéed asparagus salad is low carb, high in flavor and perfect for make ahead lunches! Just add your favorite protein (like this juicy oven baked chicken breast or simple salmon bites) for a complete meal!
- This vegan tahini dressing is rich and creamy with no dairy and no oil! It’s creamy, smooth and super tasty! You are going to want to make extra and store it in the fridge for later in the week!
- Serve this asparagus salad warm or cold, it’s the perfect way to start a meal! It’s gluten free, dairy free, paleo, Whole30 and keto friendly!
What is tahini?
- Tahini is made from sesame seeds ground into a paste (just like how almonds make almond butter). It is usually added to hummus (like this creamy cauliflower hummus) but is also great as a base for sauces and dressings!
- Tahini can be found at most grocery stores now. I have to admit, the first time I tried tahini, I didn’t like it. I think the brands matter. I usually buy mine from Whole Foods or Trader Joe’s and like the quality of both of those brands.
- When you buy tahini, the oil naturally separates from the rest of the tahini. It’s important to redistribute the oil so it’s creamy and has a good consistency. So be sure that you take the time to stir it back in before you use it in any recipes.
How do you make creamy tahini dressing?
This creamy tahini dressing comes together in just 2 minutes. Simply measure out the ingredients in a mixing bowl or in a mason jar with a lid.
Once all of the ingredients are in the bowl, mix well with a fork. You can also vigorously shake the mason jar once the lid is secure.
How long will creamy tahini salad dressing last in the fridge?
This vegan tahini dressing will last about a week in the fridge. Just be aware that you may notice the dressing separating a bit the longer it sits in the fridge. That is ok. Just shake it well before using it.
How to make the asparagus salad with creamy tahini dressing
Check out a step by step story on how to make simple asparagus salad with creamy tahini dressing.
- Step 1: Start by microwaving the frozen cauliflower rice for 3:30 so that it is completely defrosted.
- Step 2: While the cauliflower rice is defrosting trim the asparagus and cut it into 1 inch pieces.
- Step 3: Heat a large skillet over medium heat. Once it’s hot, add avocado oil (or oil of choice) and add the asparagus. Sautee over medium heat for 5-6 minutes depending on thickness. Stir occasionally.
- Step 4: Measure out the creamy tahini dressing ingredients.
- Step 5: Stir the creamy tahini dressing ingredients and make sure everything is well incorporated.
- Step 6: After sautéing for 5-6 minutes, check the asparagus. You want the asparagus to be tender and bright green. Don’t over-cook the asparagus.
- Step 7: Chop the roasted red pepper and red onion. Add the roasted red pepper, red onion and sautéed asparagus to the defrosted cauliflower rice in a large mixing bowl.
- Step 8: Pour the creamy vegan tahini salad dressing over the asparagus salad ingredients and stir well.
- Step 9: Add arugula 2 handfuls at a time to the mixing bowl. Stir well.
- Step 10: Continue to stir in arugula until all 5-6 cups are added. Serve warm or refrigerated. This salad can be in the fridge for up to 8 hours before arugula starts to get a little wilted.
How to trim asparagus before sautéing:
- Asparagus has a thick woody end. You will want to trim the asparagus to get rid of that woody end or it will ruin your salad.
- To figure out where you need to trim the asparagus, take 2-3 stalks and bend them at the end. Where the asparagus naturally breaks is where the woody end starts.
- Line the asparagus up using the tips. Cut the rest of the asparagus using your 2-3 stalks as a guide. (Be sure to check one more time for any thick or woody ends before chopping the asparagus for sautéing.)
- Once the woody ends are removed, cut the asparagus down into 1 inch pieces for easy eating.
What protein would work well with this salad?
If you are like me and constantly throwing together a meal at the last minute, you are going to love having this vegan asparagus spring salad recipe in your back pocket for those busy days! Just add your favorite protein or hemp hearts for a little extra staying power.
Here are some of my favorite protein suggestions:
- Shredded chicken
- 7 minute salmon
- Air fryer chicken nuggets
- Cannellini beans (vegan)
- 10 Minute Ranch Chicken
- Grilled shrimp
- Roasted ranch chickpeas
Can you make this asparagus salad ahead of time?
Yes! You can make the individual components of the salad up to 4 days in advance and just wait to put the salad together the day of!
Once dressed the salad will last about 8 hours in the fridge before the dressing starts to wilt the arugula slightly.
If you love this recipe you should try:
- Cruciferous Crunch Salad
- Crunchy Broccoli Salad with Lemon Tahini Dressing
- Broccoli Slaw with Avocado Ranch Dressing
- Spring Veggie Frittata
- Vegan Broccoli Cranberry Walnut Salad
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Vegan Asparagus Salad with Creamy Tahini Dressing
This vegan asparagus spring salad is the perfect quick and easy lunch recipe! Vegan, gluten free, grain free, Whole30 and nut free! You are going to want to drink this simple creamy tahini dressing!
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Servings: 2 people
Guided Recipe Video
Ingredients
- 1 bag frozen organic riced cauliflower
- 1 pound asparagus, woody stems removed - see notes
- 1/2 tbsp avocado oil
- 1/4 tsp sea salt
- 1/4 cup roasted red pepper
- 2 tbsp red onion, chopped
- 6 cups organic wild arugula
Creamy Tahini Dressing
- 1/4 cup tahini
- 1/4 cup apple cider vinegar
- 1.5 tbsp dijon mustard
- 3 tbsp water
- 1/2 tsp sea salt
- 1 tsp garlic powder
Instructions
- Microwave the frozen organic riced cauliflower for 3.5 minutes to defrost (or steam it on the stove in a medium pot, covered, for about 5 minutes)
- While the cauliflower rice is defrosting, chop the asparagus and add it to a large skillet with 1/2 tbsp. avocado oil. Cook for 5-6 minutes over medium to medium high heat.
- Add the asparagus to the cauliflower and add the chopped roasted red pepper and red onion.
- Make the Dijon Tahini Dressing by combining all the ingredients in a jar and stirring well until combined fully
- Add the dressing to the asparagus and cauliflower mixture. Stir well
- Add the arugula and stir. Serve immediately or place in the fridge until the next day.
Recipe Notes
- Asparagus has a thick woody end. You will want to trim the asparagus to get rid of that woody end or it will ruin your salad.
- To figure out where you need to trim the asparagus, take 2-3 stalks and bend them at the end. Where the asparagus naturally breaks is where the woody end starts.
- Line the asparagus up using the tips. Cut the rest of the asparagus using your 2-3 stalks as a guide. (Be sure to check one more time for any thick or woody ends before chopping the asparagus for sautéing.)
- Once the woody ends are removed, cut the asparagus down into 1 inch pieces for easy eating.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
330
Fat
20
g
Carbohydrates
28
g
Fiber
11
g
Sugar
9
g
Protein
16
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Update Notes: This recipe was originally posted in February of 2018, but was published again in June 2019 to include step by step directions, and recipe notes.
This was an amazingly/surprisingly great salad! There were no leftovers. I used freshly made cauliflower rice (raw) and mistakenly added sundried tomatoes instead of roasted red bell pepper. Still awesome!
Yum! And 3 out of 4 kids loved it, too. Love the dressing. I’m thinking it may be good with some almonds or something, too, to give it some crunch….
I probably should have doubled this recipe because it was way too easy to eat! 😋
Thank you!
This salad looks amazing. It is such a quick fix for my busy day for lunch. I loved the use of all the wonderful vegetables. Thank you for sharing. I am definitely pinning this one in my kitchen board.