Description
This Mediterranean salad is made with butter lettuce, olives, sun-dried tomatoes, basil, and sautéed asparagus, tossed in a simple balsamic vinaigrette. Top it with your favorite protein for a light, satisfying meal.
Ingredients
For the Salad:
1 teaspoon extra virgin olive oil
3-4 medium asparagus spears, woody ends removed, chopped into 1-inch pieces
3 large handfuls of organic butter lettuce, rinsed and torn
1-2 tablespoons sliced black olives, drained
6-8 pitted green olives (such as Castelvetrano or Frescatrano)
3-4 sun-dried tomatoes in olive oil, roughly chopped
2-3 stems fresh basil leaves, torn
1 teaspoon capers (optional)
Feta cheese crumbles (optional)
Protein of choice (such as Pesto Salmon or Garlic Chicken)
Freshly cracked pepper
Dressing:
1 tablespoon extra virgin olive oil
1 teaspoon traditional dark balsamic vinegar
1/4 teaspoon onion powder
Pinch of fine sea salt
Instructions
Sauté the asparagus: In a small skillet over medium heat, warm a drizzle of olive oil. Add the chopped asparagus and sauté until bright green and just tender, about 5 minutes.
Prepare the salad: Combine the lettuce, olives, sun-dried tomatoes, and basil in a large bowl.
Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, onion powder, and a pinch of sea salt.
Dress the salad: Pour the vinaigrette over the salad and toss gently to combine. Transfer to a salad bowl and top with the sautéed asparagus.
Finish: Sprinkle with capers and feta (if using) and finish with a few spins of fresh cracked pepper.
Add protein: Top with a protein of your choice, and serve immediately.
Notes
Vegan: omit the feta and animal protein. Add chickpeas and a tablespoon of hemp seeds for a plant-based protein boost.
Lower Sodium: Omit the salt from the dressing, since olives, capers, and feta are naturally salty. Rinse the olives and capers before adding them to the salad.
