Here we are with the most popular Spring Salad Recipe on the site. This Asparagus Salad has everything you want in a healthy springtime salad. Made with asparagus, tomatoes, and radishes, it is fresh, green and incredibly flavorful.
1bunch asparagus spearsrinsed and the woody ends cut
2teaspoonsvegetable oil
½teaspoonkosher salt
¼teaspoonblack pepper
For the lemon vinaigrette:
¼cupolive oil
3tablespoonslemon juice
1clovegarlicminced
1/2teaspoondijon mustard
1teaspoonkosher salt
½teaspoonblack pepper
For the salad:
1cupcherry tomatoessliced
½cupradishesthinly sliced
3scallionsstalks - chopped
½cupkalamata olives
½cupfeta cheeseoptional
½cupbasil leavesloosely 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 it 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
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.