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Pan-Seared Asparagus Salad with Green Goddess Kale & Butter Bean Breadcrumbs
2 or 4 Serving Dinner

Pan-Seared Asparagus Salad

with Green Goddess Kale & Butter Bean Breadcrumbs

Tags: Gluten-Free, Soy-Free, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
470
FAT
18g
CARBOHYDRATES
55g
PROTEIN
17g

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INGREDIENTS

  1. 6 oz Lacinato kale, destemmed and thinly sliced
  2. 6 oz asparagus, trimmed and cut into 2-inch pieces
  3. ¼ cup gluten-free panko breadcrumbs
  4. 4 garlic cloves, peeled and minced (divided)
  5. 13.4 oz butter beans, drained and rinsed
  6. ¼ oz fresh parsley, leaves and tender stems roughly chopped (divided)
  7. 1 lemon, zested and juiced
  8. ¼ oz fresh tarragon, tender leaves and stems roughly chopped
  9. ¼ cup vegan mayo
  10. Salt and pepper*
  11. 2 tbsp olive oil*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: Blender, Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
470
FAT
18g
CARBOHYDRATES
55g
PROTEIN
17g

View Full Nutrition Label


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INSTRUCTIONS

1
Season the kale and cook the asparagus

Add kale and a pinch of salt to a medium bowl and massage kale with your hands or tongs until the kale becomes shiny, 1 to 2 minutes. Set aside. Add 1 tbsp olive oil to a large nonstick skillet over medium-high heat. Add asparagus and a pinch of salt and pepper and cook until crisp-tender, 3 to 4 minutes. Transfer asparagus to a plate and cover with foil to keep warm. (4-serving meal: use 2 tbsp olive oil) TIPS: Crisp-tender means the vegetables will still have some crunch. You will reuse this pan in the next step.

2
Make butter bean breadcrumbs

Return the large nonstick skillet to medium heat with 1 tbsp olive oil. Add breadcrumbs and just half the garlic and cook until breadcrumbs are golden brown, 4 to 6 minutes. Add butter beans and cook until heated through, 2 to 4 minutes. Add just half the parsley leaves and stems and lemon zest to the breadcrumb mixture, stir to combine, and turn off the heat. (4-serving meal: use 2 tbsp olive oil)

3
Make green goddess dressing

Add remaining garlic, remaining parsley leaves and stems, lemon juice, tarragon, vegan mayo, and a pinch of salt and pepper to a blender. Blend the green goddess dressing until smooth. Add dressing to the kale and toss to combine.

4
Serve

Divide the pan-seared asparagus between plates and top with green goddess kale salad. Sprinkle with butter bean breadcrumbs. Dig in!

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