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Ingredients
Dressing
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1 small avocado
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2 tablespoons umeboshi vinegar (see Tip)
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2 tablespoons lemon juice
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2 tablespoons olive oil
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2 teaspoons chopped fresh dill
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1 teaspoon snipped fresh chives
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1 teaspoon pure maple syrup
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¼ teaspoon garlic powder
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¼ teaspoon ground pepper
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½ cup water, plus more as needed
Salad
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½ pound asparagus, trimmed and cut into 1/2-inch pieces
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1 (15 ounce) can chickpeas, rinsed
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3 cups shredded red cabbage
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½ pint cherry tomatoes, halved
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1 ½ cups fresh corn kernels (about 2 ears)
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5 radishes, thinly sliced
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2 romaine hearts, cut into 1-inch pieces
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1 avocado, chopped
Directions
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To prepare dressing: Halve and pit avocado. Scoop the avocado flesh into a blender. Add vinegar, lemon juice, oil, dill, chives, syrup, garlic powder, pepper and water. Puree until smooth, adding 1 to 2 tablespoons more water if it seems too thick. (Makes about 1 cup.)
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To prepare salad: Bring a large skillet of water to a simmer. Add asparagus and cook until barely done, 1 to 3 minutes, depending on the thickness of the spears. Drain and transfer to a bowl of ice water. When the asparagus is cool, remove from the ice water and dry thoroughly. Set aside.
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Toss chickpeas, cabbage, tomatoes, corn, radishes, lettuce and the blanched asparagus together in a large bowl. Pour 3/4 cup dressing over the vegetables; toss to coat. Add more dressing if desired. Divide between 6 plates or bowls. Top each serving with avocado.
Tips
Tip: Umeboshi vinegar, aka ume plum vinegar, is the pickling brine from making Japanese pickled plums. Find it in the Japanese or Asian section of your supermarket or with the other vinegars, or online. Eden Foods is one widely available brand. If you can't find umeboshi vinegar, red- or white-wine vinegar or lemon juice would all work well as a substitute. Because the umeboshi vinegar is quite salty, if you substitute another vinegar or lemon juice, you might find the dressing needs a little added salt.
Nutrition Facts (per serving)
306 | Calories |
17g | Fat |
37g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Serving Size 2 cups | |
Calories 306 | |
% Daily Value * | |
Total Carbohydrate 37g | 13% |
Dietary Fiber 15g | 52% |
Total Sugars 9g | |
Added Sugars 1g | 2% |
Protein 10g | 19% |
Total Fat 17g | 21% |
Saturated Fat 2g | 12% |
Vitamin A 19327IU | 387% |
Vitamin C 45mg | 50% |
Folate 435mcg | 109% |
Sodium 522mg | 23% |
Calcium 128mg | 10% |
Iron 4mg | 21% |
Magnesium 86mg | 20% |
Potassium 1228mg | 26% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.