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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.