Field Green Salad

This recipe was created for the Easter Brunch Menu collaboration with Coconut Contentment. Read more HERE!

Field Green Salad with Roasted Asparagus, Toasted Almonds and Lemon Vinaigrette
Serves 6
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 5 ounces spring mix lettuce
  2. 1 bunch asparagus
  3. ¼ cup toasted, slivered almonds
  4. 1 Tbsp olive oil
  5. ¼ tsp black pepper
  6. ¼ tsp sea salt
Lemon Vinaigrette
  1. Zest of 1 lemon
  2. ¼ cup olive oil
  3. 2 Tbsp apple cider vinegar
  4. 1 tsp raw honey or maple
  5. ½ tsp garlic powder
  6. ¼ tsp black pepper
  7. ¼ tsp sea salt
  1. Preheat oven to 425. Line a baking sheet with parchment paper.
  2. Snap the tough bottoms off of the bottom of the asparagus. Drizzle olive oil, salt and pepper on the asparagus and roast for approximately 15 minutes.
  3. Heat a small pan over low-medium heat and add the slivered almonds. Slightly toast the nuts. Be sure to keep an eye on it since they can toast quickly.
  4. Put the spring mix in a large bowl and toss with the almond and asparagus and serve with the lemon vinaigrette.
  5. Add all of the dressing ingredients to a jar and shake vigorously. Serve immediately with salad or store in the refrigerator. Dressing can be made 1-2 days in advance.
Jessi's Kitchen

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