Description
A vibrant and nutritious asparagus salad that celebrates fresh vegetables, perfect as a light lunch or colorful side dish.
Ingredients
Scale
- 1 lb fresh asparagus, trimmed
- 2 cups mixed greens (e.g., arugula, spinach)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Blanch the asparagus in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and cool in an ice bath.
- In a large bowl, combine mixed greens, cherry tomatoes, red onion, and feta cheese.
- Add the blanched asparagus.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until just before serving to prevent the greens from wilting.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 3g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg