Go Back
+ servings
Asparagus Salad recipe in a bowl with all ingredients arranged
Print

Asparagus Salad Recipe

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.
Course Salad
Cuisine American
Keyword Asparagus Salad, Cold Asparagus Salad
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings
Calories 229kcal

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
  • 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 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.
 

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