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Broccoli and Asparagus Louie Salad - Finished Salad Close Up

Broccoli and Asparagus Louie Salad

A little decadent and creamy with a kick and a nice crunch, this Broccoli and Asparagus Louie Salad makes a great side dish, something to take to a potluck / party, or just something delicious to have for lunch during the week.
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Course: Salad, Side Dish
Cuisine: American
Keyword: Keto, Vegetables, Vegetarian
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12
Calories: 204kcal

Ingredients

Salad Mixture

  • 16 ounces Broccoli Florets Trimmed and cut into bite-size pieces. This is one half of a family size bag from the grocery store.
  • ¼ cup water
  • 24 ounces Asparagus Spears This is basically 1 (2 pound bag from Sam’s once I’ve trimmed off all of the woody ends.)
  • 1.5 tablespoons Avocado Oil or Olive Oil
  • 3 teaspoons Kosher Salt Divided: 1 teaspoon with the broccoli, 1 teaspoon with the asparagus, 1 teaspoon or to taste in the final mixed salad
  • 3 teaspoons Ground Black Pepper Divided: 1 teaspoon with the broccoli, 1 teaspoon with the asparagus, 1 teaspoon or to taste in the final mixed salad
  • ½ Large Red Onion Diced
  • ½ cup Roasted Lightly Salted Peanuts Crushed

Louis Dressing (See Notes for alternative quantity suggestions)

  • ¾ cup Mayonnaise
  • 3 tablespoons Chili Garlic Sauce
  • 6 tablespoons Heavy Cream ¼ cup + 2 tablespoons

Instructions

Broccoli

  • Trim the ends of the broccoli and cut it into bite-size pieces.
    16 ounces Broccoli Florets
  • Place the broccoli in the steamer with about ¼ cup of water. Season with 1 teaspoon of salt and 1 teaspoon of pepper. Microwave the broccoli for 2 minutes. You are going for the broccoli equivalent of “al dente” so it is not quite fully cooked.
    3 teaspoons Kosher Salt, 3 teaspoons Ground Black Pepper, ¼ cup water
    Broccoli and Asparagus Louie Salad - Broccoli in Microwave Steamer
  • Let it cool.

Asparagus

  • Preheat your oven to 400 degrees F. Line a rimmed baking sheet with heavy duty aluminum foil and place a wire rack in the pan.
  • Trim the woody ends off of the asparagus stalks. Then chop into bite-size pieces, about an inch.
    24 ounces Asparagus Spears
  • Place them in a plastic zip top bag. Add 1 teaspoon salt and 1 teaspoon pepper. Seal and shake to coat. Add 1.5 tablespoons of oil. Reseal and shake to coat again.
    3 teaspoons Kosher Salt, 3 teaspoons Ground Black Pepper, 1.5 tablespoons Avocado Oil or Olive Oil
  • Spread out the asparagus pieces on the wire rack.
    Broccoli and Asparagus Louie Salad - Chopped Asparagus on Wire Rack in Rimmed Baking Sheet
  • Roast at 400 degrees F for 6 minutes. As with the broccoli, you’re going for “al dente” with the asparagus too.
  • Let it cool.

Salad Assembly

  • Dice 1/2 of a large red onion. Set aside.
    ½ Large Red Onion
  • Crush the peanuts. Set aside.
    ½ cup Roasted Lightly Salted Peanuts
    Broccoli and Asparagus Louie Salad - Crushed Peanuts with Meat Tenderizer
  • In a medium mixing bowl, combine the mayonnaise, chili garlic sauce, and heavy cream.
    ¾ cup Mayonnaise, 3 tablespoons Chili Garlic Sauce, 6 tablespoons Heavy Cream
    Broccoli and Asparagus Louie Salad - Louie Dressing Mixed in Bowl
  • In a large mixing bowl, combine the diced red onion, broccoli, asparagus, and crushed peanuts.
    Broccoli and Asparagus Louie Salad - Salad Ingredients in Bowl
  • Fold in the Louie Dressing
  • Salt and pepper to taste.
  • Stir until everything is fully incorporated. You can stick it in the fridge until you are ready to serve. It can be served immediately, but will be better if everything has 1-2 hours to meld.
    Broccoli and Asparagus Louie Salad - Finished Salad Close Up 2
  • Serve cold or cool.

Equipment

Notes

  • Louie Dressing
    • The original quantities that I used for this recipe made a bit more sauce / dressing than you need. However, if you happen to really like the sauce and want some extra for something like dipping veggies or drizzling over an omelet, etc., you can use the slightly larger quantities as listed here:
      • 1 cup Mayonnaise
      • ¼ cup Chili Garlic Sauce
      • ½ cup Heavy Cream
    • You’ll get about a half cup of extra sauce / dressing.
  • Broccoli Quantity Alternative
    • Instead of using the reduced Louie Dressing quantities, you could also just double the amount of broccoli to use all of a 32 ounce bag.

Your Own Recipe Notes

Made this recipe with your own special twist? Click here to add your own private notes.

Nutrition

Nutrition Facts
Broccoli and Asparagus Louie Salad
Amount per Serving
Calories
204
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
6
g
Cholesterol
 
14
mg
5
%
Sodium
 
922
mg
40
%
Potassium
 
305
mg
9
%
Carbohydrates
 
8
g
3
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
4
g
8
%
Vitamin A
 
786
IU
16
%
Vitamin C
 
37
mg
45
%
Calcium
 
47
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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