If you are on the lookout for new and exciting salad recipe ideas, here is a winner, just for you. Asparagus and Cress Salad certainly ticks many of the boxes, especially if you are looking for a plant-based salad option, which is not part of the ordinary. I need to add a caveat here though, this is a recipe only for the season, in which you will be able to obtain the produce at its premium for quality and taste.

You will notice puffed wild rice in this recipe, for which there is no explanation, I have not seen this packaged in a store, there is though puffed rice available. If you would prefer to prepare it yourself it is as simple as frying off the raw grains in oil. Very much similar to how you cook off popcorn, drain it off on paper towel and you are ready to go.

Asparagus and Cress Salad

Written by - Kevin Kapusi Starow
Another delicios plant based recipe suitable for all paletes
No ratings yet
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad
Cuisine Non Specific
Servings 4
Difficulty Easy


  • Mixing bowl
  • Grater



  • 10 Asparagus Spears - green trimmed, blanched & refreshed
  • 50 gm Mustard Cress - picked & washed
  • Baby Sorrel
  • Puffed Wild Rice
  • Grana Padano cheese


  • 100 gm Yoghurt - Greek
  • 1 Lebanese cucumber - washed, peeled and grated
  • 5 Garlic Cloves roasted
  • 2 Lemons - zested
  • 5 Mint leaves - finely sliced
  • Extra Virgin Olive oil
  • Black Pepper



  • In a deep bowl add the yoghurt grated cucumber, zests and mint leaves and mix together well.
  • Mash the roasted garlic and add to the mix with a generous splash of the olive oil, mix together then season with sea salt and ground black pepper.


  • The asparagus should be bright green and still crisp, cut on a sharp angle in half.
  • Add to a mixing bowl the asparagus, cress, and a splash of oil. Season with a squeeze of lemon then mix together.
  • On a serving platter place a generous serving of the yoghurt on top of which dress with the salad.
  • Drizzle a little of the yoghurt sauce over the top then sprinkle with the puffed rice. Finish off with a liberal shaving of the Grana Padano cheese.
Keyword asparagus, salad
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Let’s Make a Difference

Every day we have the opportunity to make hundreds of choices. We are so fortunate to live in a time where information is so easily accessible and we have the opportunity and freedom to make choices that we feel are the best for us and our families.

I encourage you to continue educating yourself and others about the benefits of living a plant-based lifestyle. Cook a plant-based meal, opt-out of products like leather, watch a documentary with a family member or friend. It’s easy to feel like the choices we make are small, but when we make these choices together, we can make a big difference!

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