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Honeyed Asparagus, Shallot and Kale Salad

  • Author: Streusel
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x


1/2 bunch of kale

3 shallots, peeled and sliced thinly

10 asparagus spears, cut into 2 inch pieces

1 t. honey

1 T. olive oil

2 oz. goat cheese

1/2 avocado

1 T. apple cider vinegar

1 T. lemon juice

1/4 c. water

2 T. olive oil

salt and pepper to taste


  1. Combine the avocado, vinegar, lemon juice, olive oil, water, salt and pepper in a cup of an immersion blender and blend until very smooth.  Set aside.
  2. Clean, remove the rib and slice the kale leaves thinly, set aside.
  3. Heat the olive oil in a pan over medium heat and cook the shallots until tender.  Add the asparagus and cook for 2 to 3 minutes.  Add the honey and a few tablespoons of water and continue to cook the veggies for about 30 seconds and remove from heat.
  4. Plate half the kale, half the honeyed asparagus and shallots on top of the kale.
  5. Crumble half the goat cheese and add generous dollops of the avocado vinaigrette on top of the salad.  Serve immediately.