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Asparagus and Arugula Salad

This is the perfect summer salad! 

I had a salad similar to this at California Pizza Kitchen and fell in love with it. So, I decided to create my own version. 

Served cold, it has a crispness from the greens, a nice crunch from the asparagus, some salt from the almonds, a touch of citrus in the dressing and a punch from the sun-dried tomatoes.  

Asparagus & Arugula Salad

Serving Size: 1


  1. 5-7 spears asparagus, bend until each snaps easily

  2. 1 C arugula

  3. 10 pieces sun-dried tomatoes, drained and cut into bite-sized pieces

  4. 1 T Marcona almonds, cut in half

  5. 1 T extra virgin olive oil

  6. 1 oz lemon juice

  7. Sea salt and fresh ground black pepper

  8. Thinly shaved Parmesan cheese


  1. To blanch asparagus, add to a pan of boiling water.

  2. Cook for 2 minutes or until bright green.

  3. Run under cold water to stop the cooking process.

  4. Mix the lemon, oil, sea salt and pepper to make a vinaigrette.

  5. Cut the cooled asparagus into bite-sized pieces.

  6. Toss the arugula, sun-dried tomatoes, asparagus, almonds and Parmesan cheese with the dressing.

  7. Enjoy!

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