Roasted Asparagus and Kale Salad: A Healthy & Delicious Recipe

Ingredients

• 1 bunch fresh asparagus, cut in half
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 4 cups chopped kale
• salt to taste
• 1 cup cherry tomatoes, halved
• 1 (3 ounce) package feta cheese
• 1 avocado, peeled and chopped

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil for easy cleanup.
2. In a large bowl, coat the asparagus with olive oil. Add the minced garlic and toss to combine. Spread the asparagus in a single layer on the prepared baking sheet.
3. Roast in the preheated oven until the asparagus is tender and lightly browned, about 15 to 20 minutes.
4. While the asparagus roasts, massage the kale with a pinch of salt in the same bowl. The residual olive oil will coat the kale, so be careful not to over-massage, as this can make the leaves soggy.
5. Add the halved tomatoes, crumbled feta cheese, and diced avocado to the kale mixture; gently mix until well combined. Cut the roasted asparagus in half and fold into the salad.

Nutrition

• Calories: 242 kcal
• Fat Content: 19 g
• Fiber Content: 7 g
• Sugar Content: 3 g
• Sodium Content: 298 mg
• Protein Content: 8 g
• Cholesterol Content: 19 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g