Asparagus Salad Recipe
Whip up this 15-minute Asparagus Salad recipe! Tender blanched asparagus, crisp veggies, and feta tossed in a bright lemon vinaigrette. Gluten-free.
Ingredients
- 1 bunch asparagus trimmed and cut into thirds
- 3 cups fresh spinach
- 1/2 cup radishes thinly sliced
- 1 cup cherry tomatoes halved
- 1/2 cup green peas
- 1/2 red onion thinly sliced
- 1/4 cup feta cheese crumbled
- 1/4 cup extra virgin olive oil
- 1 lemon juiced
- 2 tablespoons apple cider vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Bring a pot of water to a boil and prepare an ice water bath.
- Boil the asparagus in water for 2-3 minutes until bright green and tender-crisp.
- Immediately transfer the asparagus to the ice water bath to stop the cooking process. (This is called blanching.) Drain well.
- In a large bowl, combine the blanched asparagus, spinach, radishes, cherry tomatoes, green peas, and red onion.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, apple cider vinegar, salt, and pepper to create the lemon vinaigrette.
- Drizzle the lemon vinaigrette over the salad and toss gently to coat.
- Sprinkle feta cheese over the salad just before serving.
- Serve the salad immediately or chill in the refrigerator for up to an hour before serving to allow flavors to meld.
Nutrition
Calories: 94kcalCarbohydrates: 5gProtein: 2gFat: 8gSaturated Fat: 2gSodium: 69mgFiber: 2g
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