Print Options:

Asparagus And Arugula Salad With Toasted Sunflower And Pumpkin Seeds

Yields5 ServingsTotal Time40 mins

A green salad with soft asparagus, peppery arugula and toasted seeds

asparagus spears

  Roasted asparagus
 25 asparagus spears, tough ends removed
 2 Tbsp olive oil
 Salt and pepper
Salad
 6 cups arugula
 ½ cup chopped celery
 1 cup chopped cucumber
 1 avocado, cut into small pieces
 3 Tbsp pumpkin seeds, dry toasted (no oil) until golden
 3 Tbsp sunflower seeds, dry toasted (no oil) until golden
Dressing
 3 Tbsp olive or avocado oil
 Juice of 1 lemon
 Salt and pepper
1

Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a baking tray with baking paper

2

Spread the asparagus onto the tray, rub with olive oil and sprinkle with salt and pepper

3

Roast the asparagus for about 30 minutes or until soft, leave to cool

4

In a large salad bowl, toss the asparagus, arugula, celery, cucumber, avocado, pumpkin seeds and sunflower seeds

5

In a small bowl or cup, combine the dressing ingredients, taste and adjust the seasoning as required

6

Right before serving, pour the dressing over the salad and toss to combine

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories260
% Daily Value *
Total Fat 23.9g31%
Total Carbohydrate 10g4%
Protein 6.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.