Asparagus Salad with Goat Cheese & Almonds

This asparagus salad is great warm or cold, and is easy to make. It's Paleo friendly, and the goat cheese takes it over the top.

Prep:
15
minutes
Cook:
5
minutes
TOtal:
20
minutes

Ingredients

  • 2 bunches asparagus
  • 1/2 C cherry tomatoes, sliced in half
  • 1/4 C apple cider vinegar
  • 2 tsp coconut aminos
  • 2 dates, soaked in hot water for 15 minutes
  • 1 T minced yellow onion
  • 1 garlic clove, minced
  • 1/2 tsp sea salt
  • 1/2 C avocado oil
  • 1/4 C sliced almond, toasted
  • 1-2oz goat cheese, crumbled

Instructions

  1. Cut the ends off the asparagus and then cut the stalks into 2-inch-long pieces.
  2. Bring a medium pot of water to a boil, place the asparagus pieces into the boiling water, and cook for 2-5 minutes. The asparagus should be tender when it’s done.
  3. Drain the asparagus and set it aside.
  4. Add the avocado oil, vinegar, coconut aminos, dates, minced onion, and garlic in a blender or jar wide enough to fit an immersion blender. Blend until the mixture is emulsified and smooth.
  5. Toss the asparagus and cherry tomatoes with the vinaigrette and top the salad with the toasted almonds and goat cheese.
  6. Serve warm or chilled.