Asparagus Salad Recipe

There is no denying that asparagus is just one of those versatile vegetables that can be served in so many different ways all year round. Whether you prefer roasted asparagus, air fryer asparagus, steamed asparagus, or sauteed asparagus, this green spring vegetable is one of my go-to side dishes when I need something quick and delicious.

I usually buy a few bunches of it, roast some right away. I think it is the perfect accompaniment to serve with chicken or meat dishes, and use the rest to make this delicious asparagus salad recipe.

Why should you make this recipe?

There is so much to love about this tasty asparagus salad. Below are some of the reasons why it is worth a try:

• It can be served warm or cold & comes together in just about 15 minutes
• It is easy to make with roasted, broiled, sauteed, grilled, or blanched asparagus
• This recipe is delicious as written but can be customized based on what you have on hand (more on that later)
• It makes the perfect meal prep salad that you can make a batch and enjoy throughout the week.
• It is gluten-free, vegetarian, low-carb, keto, and paleo-friendly. However, if you omit feta cheese, it can be vegan and Whole30-friendly as well.

Asparagus Salad Ingredients:

To make this cold asparagus salad, you will need the following ingredients:

• A bunch of fresh asparagus
• Cherry tomatoes sliced in half (or use regular tomatoes that are cut into bite-sized pieces)
• Thinly sliced radishes
• Kalamata olives (or any olives you like)
• Scallions (or sliced red onion)
• Optional feta cheese and fresh herbs such as fresh basil, fresh mint, or fresh chives
• My go-to asparagus salad dressing: homemade lemon vinaigrette

Substitutions & Optional Add ins

• Change up the cheese: If you are not a fan of feta cheese or don’t have it on hand, you can also use creamy goat cheese, parmesan cheese, shredded fresh mozzarella, or even ricotta cheese.
• Add nuts: You can easily add in some crunch and extra protein by adding a handful of pecans or pine nuts.
• Use balsamic vinegar in the dressing: The combination of asparagus with feta and balsamic vinegar is another delicious route you can go. Simply use balsamic vinegar in place of lemon juice in the recipe. Here is my go-to Lemon Balsamic Vinaigrette. Or try my Maple Dijon Vinaigrette for more of a sweet and tangy salad.

How To Make It?

The process of making this cold asparagus tomato salad has four folds. Follow the below-detailed instructions to make the most delicious asparagus salad ever.

1. Cook the asparagus: There are many ways to cook asparagus to use in this salad, but I find that roasting it or blanching it are the two easy ways of doing it. The instructions below are for medium size asparagus. For thick asparagus, I recommend increasing the cooking time by 1-2 minutes.
   • Option 1- Roasted Asparagus: Place raw asparagus spears on a rimmed baking sheet on a single layer, drizzle with olive oil, and sprinkle them with salt and black pepper. Roast in a preheated 425 F degree oven for 12 minutes or until crisp and tender. Transfer asparagus to a plate and let cool. Cut them into small bite-sized pieces (one to two inches).
   • Option 2 – Blanched Asparagus: Alternatively, you can blanch asparagus to make this spring salad recipe. To do so, bring a pot of salted water to a boil. Add the asparagus spears and cook them for 4-5 minutes or until fork tender. Meanwhile, prepare the ice bath by placing some ice cubes and cold tap water in a bowl. Remove the asparagus using a slotted spoon and place it in the bowl of ice water (to stop the cooking process). Drain and cut it into smaller pieces.

2. Make the lemon vinaigrette: Whisk together the extra-virgin olive oil, fresh lemon juice, garlic, dijon mustard, salt, and pepper in a small mixing bowl until emulsified.

3. Assemble the salad: Place chopped asparagus, cherry tomatoes, sliced radishes, chopped green onion, and kalamata olives in a large bowl. Drizzle it with the lemon vinaigrette. Give it a gentle toss to coat vegetables with the vinaigrette.
4. Garnish and Serve: If preferred, top this asparagus tomato salad with feta cheese and a handful of freshly torn basil leaves. Serve.

Variations:

As you can see, I stayed true to my Turkish roots and made more of a Mediterranean asparagus salad here with ingredients characteristic to the region like Kalamata olives, salty feta cheese, juicy tomatoes, and fresh basil. 

However, you can easily change it up with seasonal ingredients or whatever you have on hand. Here are a few ideas that I have tried in the past:

• Green Asparagus Salad: Turn this into a green salad by adding two cups of baby spinach, or if you have some spring mix on, take inspiration from my Spring Mix Salad recipe to make it even more nutritious.
• Asparagus Corn Feta Salad: Add in a cup of fresh corn during the summer months when corn is in season. 
• Tuna Asparagus and Feta Salad: If you are okay with your chopped asparagus salad being pescatarian, you can add in a can of tuna or seared tuna to give it a boost of protein and turn it into a complete meal by itself.

How To Store Leftovers? & Make Ahead Instructions

• To Store Leftovers: The best part about this spring asparagus salad is that it holds up well. Simply store it in an airtight container in the fridge for up to 4 days. I use my favorite glass meal prep bowls (affiliate link) to store them.
• To make it ahead of time: If you want to make this asparagus tomato and feta salad in advance, I recommend preparing and storing all the vegetables in a bowl and then adding the lemon vinaigrette, feta cheese, and basil leaves at the very end right before serving.

Serving Suggestions:

While this chopped asparagus salad is perfect when served by itself, you can turn it into a whole meal with other recipes like:

• Serve it with grains such as cooked quinoa, cooked wild rice, or even cooked bulgur wheat.
• Add protein: If you want to make it more of a protein-packed salad, you can also top it off with a few hard-boiled eggs or a baked turkey tenderloin.
• Serve it alongside main dishes, such as Greek Yoghurt Chicken or Chicken Fricassee.

You Might Also Like:

If you liked this beautiful salad recipe, here are a few more salad recipes you might also like:

• Roasted Butternut Squash Quinoa
• Mexican Corn Salad
• Boston Lettuce Salad
• Chickpea Tuna Salad
• Healthy Cucumber Salad
• Watermelon Avocado Salad
• Need more inspiration? Check out all our easy salad recipes

If you try this Asparagus Salad recipe, please take a minute to give it a star rating and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Asparagus Salad Recipe

5 from 10 votes

By: Aysegul Sanford

Yields4 servings

Prep Time5 minutes mins

Cook Time12 minutes mins

Total Time17 minutes mins

A delicious Asparagus Salad Recipe drizzled with homemade lemon vinaigrette and flavored with feta cheese, tomatoes, and olives. It is light and crunchy to serve as a green side dish, light lunch or a healthy meal prep dish. Ready in 15 minutes so you have no excuse to make it.

Ingredients 

1x2x3x

To roast the asparagus:

• ▢ 1 bunch asparagus spears, rinsed and the woody ends cut
• ▢ 2 teaspoons vegetable oil
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon black pepper

For the lemon vinaigrette:

• ▢ ¼ cup olive oil
• ▢ 3 tablespoons lemon juice
• ▢ 1 clove garlic, minced
• ▢ 1/2 teaspoon dijon mustard
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon black pepper

For the salad:

• ▢ 1 cup cherry tomatoes, sliced
• ▢ ½ cup radishes, thinly sliced
• ▢ 3 scallions, stalks – chopped
• ▢ ½ cup kalamata olives
• ▢ ½ cup feta cheese, optional
• ▢ ½ cup basil leaves, loosely packed and torn (optional)

Instructions 

• Preheat the oven to 425 degrees F. Place asparagus on a sheet pan in one layer. Drizzle with oil and sprinkle with salt and pepper. Give the asparagus a mix making sure that all the spears are coated with the oil and seasoning.
• Roast for 12 minutes or until the asparagus is cooked*. Transfer onto a plate and let asparagus cool. When cooled, cut the asparagus into 2-inch pieces. Place into a salad bowl.
• While the asparagus is roasting make the lemon vinaigrette by mixing all of the ingredients in a mason jar.
• To assemble the asparagus salad: Place tomatoes, radishes, scallions, olive into the bowl with the asparagus. Drizzle with the dressing.
• Stir in the feta cheese and basil leaves. Give it a gentle toss. Serve.

Video

Notes

• Blanched Asparagus: Alternatively, you can blanch asparagus to make this recipe. To do so, bring a pot of salted water to a boil. Add the asparagus spears and cook them for 4-5 minutes or until fork tender. Meanwhile, prepare the ice bath by placing some ice cubes and cold tap water in a bowl. Remove the asparagus using a slotted spoon and place it in the bowl of ice water (to stop the cooking process). Drain and cut it into smaller pieces.
• How To Store Leftovers? The best part about this spring asparagus salad that it holds up well. Simply store it in an airing container in the fridge for up to 4 days. I use my favorite glass meal prep bowls (affiliate link) to store them.
• Instructions to Make It Ahead: If you want to make this asparagus tomato and feta salad in advance I recommend preparing and storing all the vegetables in a bowl and then adding the lemon vinaigrette, feta cheese, and basil leaves at the very end right before serving.

 

Nutrition

Calories: 229kcal | Carbohydrates: 6g | Protein: 4g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 1363mg | Potassium: 172mg | Fiber: 1g | Sugar: 3g | Vitamin A: 606IU | Vitamin C: 18mg | Calcium: 121mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad

Cuisine: American

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