Asparagus Salad
This vibrant Asparagus Salad is a celebration of spring, combining crisp, tender spears with a zesty lemon dressing. In just 25 minutes, you’ll have a dish that’s as refreshing as it is nutritious, perfect for a light lunch or a vibrant side.
Ingredients
- 2 bunches asparagus, tender parts, chopped into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ clove garlic, grated
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 cup frozen peas, thawed
Avocado Dressing
- ⅓ cup crumbled feta cheese
- 3 radishes, thinly sliced
- ¼ cup pine nuts
- Fresh mint or basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.
- At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.
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