Guys. Spring is in the air. (Finally!) This easy salad with bright berries, spring asparagus, and our new fav cottage cheese is PERFECT. Pack it in a mason jar to bring for lunch, or serve it for a light dinner. Either way your taste buds will thank you!
What you need
2 containers Good Culture Cottage Cheese
(5 oz each)
1 cup mixed berries (we used strawberries and blackberries)
6 tablespoons Tessemae’s Balsamic
or Honey Balsamic
8 ounces asparagus (1/2 bunch) trimmed, cut into 1 inch lengths
2 cups chopped kale
2 tablespoons sunflower seeds
2 tablespoons Epic Bacon Bits
What to do
- Bring an inch of salted water to a boil in a small saucepan. Add the asparagus and cook until bright green, 30 seconds. Drain and run under cold water.
Assemble the salads in 2 wide mouth quart size mason jars.
- Layer in this order: cottage cheese, berries, balsamic, asparagus, kale, sunflower seeds, and bacon bits. Top with lids and refrigerate, up to 3 days.
- To serve, invert salads into bowls or plates and enjoy!