Spring Asparagus Salad

Spring Asparagus Salad

I couldn’t get enough of Sweetgreen‘s Spring Asparagus Salad so when they took it off the menu, I had to recreate my own.

Spring Asparagus Salad

I am not quite sure why it was gone so soon either! I am all for eating with the seasons but Sweetgreen was started DC and today at the farmer’s market there was still plenty of local asparagus to be found! Who else is with me in wanting Sweetgreen to keep it on the menu just a little bit longer (it’s technically not summer yet!)

Spring Asparagus Salad

Over a year ago, I recreate my all-time favorite Sweetgreen Salad the Shroomami bowl, and basically ever since its been one of the most popular recipes on my blog. I hope you like this one just as much.

Spring Asparagus Salad

I made a few small swaps to my version. First I added pea shoots (because peas are the featured ingredients, and pea shoots are close enough right?). I also added avocado (because in my kitchen it doesn’t cost an extra dollar and it makes everything better). I also removed the cabbage (because if you buy a whole head of cabbage, you pretty much have to add it to every meal). I didn’t use the fresh herbs because I hate dill (yes hate) and I am not a fan of raw basil in salads and I don’t think my broccoli is spicy nor are my breadcrumbs spiced with Za’atar (sometimes its worth making some parts a bit more simple to cut down on prep).

Spring Asparagus Salad

Spring Asparagus Salad

a copycat version of Sweetgreen's Spring Asparagus Salad because it was on the menu for only a minute 

Servings 2


For the roasted vegetables

  • 10 spears asparagus
  • 1 small head broccoli
  • 2 tsps olive oil
  • 1 lemon

For the cucumber tahini dressing

  • 1 cucumber
  • 1/4 cup tahini
  • 2 tbsp plain non-fat greek yogurt
  • 1 lemon juiced
  • 1 glove garlic minced

For the rest of the salad

  • 1/4 cup bread crumbs
  • 2 tbsp feta
  • 1/2 avocado
  • 3 cups arugula
  • pea shoots
  • 1 lemon


For the roasted vegetables

  1. Preheat the oven to 400 degrees.  Line a baking sheet with tinfoil. 

  2. Cut the asparagus the horizontally into mini circles. In this recipe its best to buy the thickest asparagus you can find. 

  3. Cut the broccoli into small florets. 

  4. Toss with olive oil, lemon juice, and salt and pepper

  5. Place the asparagus and broccoli on the baking sheet. Cook the asparagus for about 20 minutes and the broccoli for about 30 minutes. 

For the salad dressing

  1. Peel the cucumber and coarsely chop. 

  2. In a small blender/magic bullet add the cucumber, tahini, yogurt, juice of 1 lemon, and minced garlic. Blend until smooth. 

For the salad

  1.  In a small skillet, brown the breadcrumbs for 5-8 minutes. 

  2. Dice the avocado

  3. To assemble the salad add the arugula to each bowl. 

  4. Add the asparagus, broccoli, avocado, feta, bread crumbs, and pea shots. 

  5. Top with a squeeze of lemon and cucumber tahini dressing. 

Spring Asparagus Salad


  • Gluten Free: Just remove the bread crumbs!
  • Dairy Free: Just remove the feta
  • Asparagus season over? Double the broccoli or add in cabbage.
  • Cannot find pea shoots? Try shredded cabbage or another micro green.

Spring Asparagus Salad

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