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platter of escarole salad with tomatoes, dressing, lemons, parmesan and asparagus

Lemony Vegan Escarole Salad

Dianne
Lemonly Vegan Escarole Salad is a fun change from the usual lettuce based garden salad. It makes for a delicious lunch or light dinner. A great dish to take to picnics or to potlucks, I'm sure it'll be making an appearance at a summertime potluck in my backyard soon!
Prep Time 10 mins
Cook Time 20 mins
Course Salad
Cuisine Mediterranean
Servings 4 Salads
Calories 218 kcal

Ingredients
  

  • ½ pound small new potatoes cut in half
  • 1 bunch asparagus tough ends trimmed and chopped (about 1 pound)
  • ¼ cup lemon juice
  • ¼ cup fresh dill chopped
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons lemon zest
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • 1 small head escarole chopped (about 4 cups)
  • 1 15-ounce can chickpeas drained and rinsed
  • ½ cup roasted red peppers chopped
  • ¼ cup Walnut Parmesan optional

Instructions
 

  • Add about 2 inches of water to large pot and fit the pot with a steamer basket. Cover the pot and bring the water to a boil. Once the water is boiling, lower the heat, and place the potatoes in the basket. Steam until they are not-quite fork tender, about 10 to 15 minutes.
  • Add the asparagus to the steamer basket and continue to steam until the potatoes are fork-tender and the asparagus is crisp-tender, about 5 more minutes.
  • While the potatoes and asparagus are cooking, whisk together the lemon juice, olive oil, dill, lemon zest oregano, and sea salt in a small bowl.
  • Place the escarole in a large bowl along with the cooked potatoes and asparagus, chickpeas and roasted red pepper. Pour on the rest of the dressing, and toss to coat.
  • Top with Walnut Parmesan, if using.

Nutrition

Calories: 218kcal