Fried Salad

This vibrant Fried Salad offers a delightful twist on traditional greens by featuring asparagus spears coated in a crunchy mixture of sesame seeds, chia seeds, and brown sugar. The dish balances sweet and savory flavors perfectly, with a warm, slightly caramelized crunch contrasting against the cool, creamy richness of sliced avocados. A homemade glaze made from cranberry sauce and fresh orange juice adds a bright, zesty acidity that cuts through the richness. Served over a bed of peppery baby rocket, this salad is visually stunning and texturally complex. It is an excellent choice for a sophisticated lunch, a healthy side dish for dinner parties, or a light meal that feels indulgent yet nutritious.

Cooking Method: Boiling, Frying

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 442.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Fried Salad offers a delightful twist on traditional greens by featuring asparagus spears coated in a crunchy mixture of sesame seeds, chia seeds, and brown sugar. The dish balances sweet and savory flavors perfectly, with a warm, slightly caramelized crunch contrasting against the cool, creamy richness of sliced avocados. A homemade glaze made from cranberry sauce and fresh orange juice adds a bright, zesty acidity that cuts through the richness. Served over a bed of peppery baby rocket, this salad is visually stunning and texturally complex. It is an excellent choice for a sophisticated lunch, a healthy side dish for dinner parties, or a light meal that feels indulgent yet nutritious.

Ingredients

1 jar cranberry sauce
2 Bunches asparagus, trimmed
2 Tablespoons sesame seeds
2 Tablespoons brown sugar
2 Tablespoons white chia seeds
1 teaspoon Ground cumin
1 tablespoon Lemon juice
2 Tablespoons light olive oil
1 cup Baby rocket leaves
3 Small avocados, sliced
1/2 cup Sweetened dried cranberries
2/3 cup Freshly squeezed orange juice

Directions

1
Combine the cranberry sauce, dried cranberries, and orange juice in a small saucepan. Cook over low heat, stirring constantly, for 5 minutes until melted and smooth. Remove from heat and set aside to cool slightly.
2
Trim the woody ends from the asparagus spears. Bring a large saucepan of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until tender-crisp. Drain well and pat dry with paper towels.
3
In a small bowl, mix the sesame seeds, brown sugar, chia seeds, and ground cumin. Lightly brush the blanched asparagus spears with olive oil, then roll them in the seed mixture to coat evenly.
4
Heat a large skillet over medium-high heat. Add the coated asparagus spears and fry for 2-3 minutes per side, until the seeds are toasted and the asparagus is heated through. Remove from heat.
5
Whisk the lemon juice and remaining olive oil in a small bowl to create a dressing. Arrange the baby rocket leaves on a serving platter.
6
Top the rocket with the fried asparagus spears and sliced avocados. Drizzle with the lemon-oil dressing and spoon the warm cranberry-orange glaze over the top. Serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 442.0kcal

% Daily Value *
Total Fat 33.3g52%
Saturated Fat 4.6g23%
Cholesterol 0.0mg0%
Sodium 15.1mg1%
Total Carbohydrate 35.9g12%
Dietary Fiber 15.0g60%
Sugars 6.8g
Protein 10.7g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: asparagus, avocado, salad, sesame, cranberry, orange, chia, vegan, healthy, side dish, glaze, crunchy, fresh, rocket, cumin, lemon

Read it online: https://www.chefs-mate.com/recipe/fried-salad-7/