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


Asparagus & Arugula Salad

Serving Size: 1


  • 5-7 spears asparagus, bend until each snaps easily
  • 1 C arugula
  • 10 pieces sun-dried tomatoes, drained and cut into bite-sized pieces
  • 1 T Marcona almonds, cut in half
  • 1 T extra virgin olive oil
  • 1 oz lemon juice
  • Sea salt and fresh ground black pepper
  • 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!