Enjoy a thoroughly cleaned-up version of this classic summer salad! Whole food plant based, vegan, nutritarian and oil- and refined-sugar-free--you'll be amazed at this simple and delicious salad!
Trim the bottoms off the asparagus spears. You will want to very-lightly steam the spears. To do this, I like to rinse the spears in water and then cut each spear in half. Add the cut spears to a microwave-safe plate and cover with another micowave-safe dish. Microwave for 50 seconds on high. This leaves the asparagus a bright-green color and still crisp. Set aside.
Rinse and slice your strawberries and dice your red onion. Reserve.
Arrange your spinach in a bowl and top with the steamed asparagus and sliced strawberries. Drizzle with 3 to 4 tbsp. No-Oil Walnut Vinaigrette dressing and sprinkle the diced onions and sunflower seeds on top. Toss if desired. Serve immediately.