Asparagus Salad Recipe
A simple Asparagus Salad drizzled with homemade lemon vinaigrette and topped with feta, tomatoes, and olives. Light, crunchy, and perfect as a side dish, light lunch, or meal prep option. Gluten-free and vegetarian.
Servings: 4 servings
Ingredients
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 optional
- ½ cup feta cheese cut into cubes or crumbled or grated parmesan 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 it a toss, 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 together 1/4 cup olive oil, 3 tablespoons of lemon juice, 1 clove of minced garlic, 1/2 teaspoon of dijon mustard, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
- 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 (if using) and basil leaves. Give it a gentle toss. Serve.
Video
Notes
- Yields: This recipe makes about 4 cups (loosely packed) salads that serves four adults as a side dish. If you are serving a larger crowd, you can multiply the recipe. The nutritional values below are per serving.
- Raw asparagus: During the spring, when asparagus is in season, you can use raw asparagus to make this salad, especially if you can get your hands on freshly picked asparagus. Some people like to shave it (using a vegetable peeler), which will work, but I also like to cut it into bite-size pieces for a fresh and crispy spring salad.
- 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. Store it in an airing container in the fridge for up to 3 days.
- Instructions to Make It Ahead: If you want to make this 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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
