Description
A vibrant and healthy Asparagus White Bean Salad that combines tender roasted asparagus with creamy white beans, fresh dill, and a tangy tahini-lemon dressing. Perfect as a light lunch or a side dish.
Ingredients
Scale
Vegetables
- 1 bunch asparagus
Dressing & Seasoning
- 3 tablespoons olive oil or avocado oil (divided)
- 1 teaspoon sea salt (for asparagus)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper (for asparagus)
- 14 ounces (1 can) white beans (drained and rinsed)
- 3 tablespoons fresh dill (finely chopped)
- 1 tablespoon capers (roughly chopped)
- 1 tablespoon lemon juice (freshly squeezed)
- 1/2 tablespoon tahini paste
- 1/2 teaspoon paprika
- 1/2 tablespoon sea salt (for dressing)
- 1/4 teaspoon ground black pepper (for dressing)
- Water (to thin dressing if necessary)
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the asparagus.
- Prepare asparagus: Remove the tough, woody ends from the asparagus by snapping them off at the natural break point.
- Season asparagus: In a bowl, toss the asparagus with 2 tablespoons of oil, 1 teaspoon sea salt, garlic powder, and 1/4 teaspoon black pepper until each spear is evenly coated.
- Arrange for roasting: Lay the seasoned asparagus spears in a single layer on a parchment-lined sheet pan to ensure even roasting.
- Roast asparagus: Roast in the oven for 15 minutes until the asparagus is tender. Remove from oven and let cool for 5 minutes before cutting into thirds.
- Combine salad components: In a large bowl, combine the cut asparagus pieces, white beans, chopped fresh dill, and chopped capers.
- Prepare dressing: In a small bowl, whisk together the remaining 1 tablespoon oil, lemon juice, tahini paste, paprika, 1/2 tablespoon sea salt, and 1/4 teaspoon black pepper. Add water in 1/2 tablespoon increments if the dressing is too thick, until desired consistency is achieved.
- Toss salad: Pour the dressing over the asparagus and bean mixture and toss gently to combine all ingredients thoroughly.
- Serve: Serve the salad immediately for the freshest taste and texture.
Notes
- This salad is best served fresh but can be refrigerated for up to 2 days.
- If tahini is not available, you can substitute with a small amount of creamy nut butter or omit it for a lighter dressing.
- Adjust seasoning to taste, especially salt and lemon juice, depending on your preference.
- For added crunch, consider topping with toasted nuts or seeds before serving.
