Carb Conscious

Creamy Pesto & Arugula Salad

with Asparagus, Tomatoes & Mozzarella

20 MIN

$21.99 2-4 Servings

Wellness at Blue Apron

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Vegetarian

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From the Test Kitchen

This vibrant salad gets some Italian flair thanks to the creamy basil pesto dressing that coats a mix of arugula, spinach, balsamic onions, asparagus, and a classic combo of tomatoes and mozzarella.
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Nutrition

PER SERVING
Calories

510 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Baby Spinach
2 oz Arugula
¾ lb Asparagus
1 Lemon
4 oz Grape Tomatoes
4 oz Fresh Mozzarella Cheese
2 oz Balsamic-Marinated Cipolline Onions
3 Tbsps Basil Pesto
2 Tbsps Mayonnaise
¼ cup Sliced Roasted Almonds

time-saving

tips & techniques

step-by-step

instructions

1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Halve the tomatoes. Small dice the mozzarella. Roughly chop the onions. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the pesto and mayonnaise; season with salt and pepper. Stir to combine.

2 Cook the asparagus

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the arugula, spinach, cooked asparagus, halved tomatoes, diced mozzarella, and chopped onions; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the almonds. Enjoy!