Asparagus Salad Recipe (2024)

This healthy Asparagus Salad is quick, easy, and packed with umami flavor from the miso dressing. Plus, it's rich in plant-based protein and perfect for meal prep. Enjoy this crunch salad with crispy crostinis, or as is.

Did you know you could use raw asparagus in a salad and it tastes even better the next day? This no-cook recipe is perfect for warmer months when you don't feel like turning on the stove or oven! Plus, it tastes even better over time, making it ideal for meal prep.

This Asparagus Salad recipe is very versatile. It is easy to substitute with ingredients you already have on hand. I typically make extra miso orange dressing to use throughout the week with various veggie and grain bowls. In addition, this healthy salad is rich in fiber, and made with miso, a fermented food, so it's great for gut health.

This dish was inspired by my 15-Minute Best Edamame Salad, as well as this Pasta with Asparagus on this site.

👩🏼‍🌾 Ingredients

• Miso is made by inoculating soybeans with a mold called koji. It is known for its pronounced umami flavor –a deep savory flavor, with a toasty, salty-sweet richness. It is a fermented food.
• Asparagus is a nutritious vegetable that is low in calories and high in vitamins and minerals. Plus, it's high in fiber, which helps promote healthy digestion and can also help reduce the risk of certain digestive problems. It tastes even better raw when paired with the miso orange dressing, and adds a welcomed crunch to this no-cook Asparagus Salad.
• Almonds are relatively low in calories but high in protein and fiber, making them a filling and satisfying ingredient that may help with weight management. They are especially high in monounsaturated and polyunsaturated fats, which are considered "good" fats that may help reduce the risk of heart disease by lowering LDL ("bad") cholesterol levels. In addition, almonds have a low glycemic index, which means they do not cause a rapid spike in blood sugar levels. This makes them a good choice for people with diabetes or those at risk of developing the disease. They add a delicious crunch to this Asparagus Salad.

See the recipe card for quantities.

🫛 Substitutions

• White beans - use cannellini, navy, Great Northern, or butter beans
• Asparagus - substitute with snap peas or green beans
• Almonds - the almonds can be replaced with peanuts or a different nut of your choice
• Orange - use lemon juice and zest instead
• Sesame oil- use a combination of a neutral flavored and toasted sesame oil for a stronger sesame flavor
• Tamari - Both soy sauce and tamari work in this asparagus salad recipe. Use gluten-free tamari for a gluten-free dressing.
• Cilantro - omit as desired

Try this Couscous Salad for a quick and easy, meal-prep recipe. For more easy and versatile salad recipes, visit my Vegan Salad Recipes page.

📖 How to Make Asparagus Salad

Step 1. Chop the asparagusinto about ¼-inch pieces, discarding the tough ends of the spears. Transfer the asparagus, almonds, white beans, green onion, cilantro, and sesame seeds to a large bowl.

Step 2. Make the dressing:Mix the miso, rice vinegar, soy sauce, orange zest, orange juice, ginger, maple syrup, and sesame oil in a medium bowl.

Step 3: Toss the saladwith the desired amount of dressing.

Storage: Refrigerate any remaining Asparagus Salad for up to 4 days. Store leftover miso orange dressing in a separate container for up to 5 days.

💡 Expert Tips

• For greener asparagus: Place the asparagus in boiling water for one to two minutes. Then transfer the spears to a large bowl of ice water for one minute more. Blanching them makes the spears significantly greener.
• Make this salad ahead of time. It tastes even better the next day.
• Make extra dressing to use throughout the week The miso orange dressing is good for up to 5 days.
• Storage: Refrigerate any remaining Asparagus Salad in an airtight container for up to 4 days.

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