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This fresh asparagus salad is one of my favorites and I can’t wait to show you how to make it. With lemon vinaigrette dressing drizzled on top this salad has a light and flavorful crisp crunch in every bite.
Salads that are filled with more vegetables and fruit in them than lettuce make my day! For more flavored salads try this Antipasto Salad Recipe, Apple Bacon Brussels Sprouts Salad or Avocado, Tomato and Cucumber Arugula Salad.
Asparagus Salad with Lemon Vinaigrette
Fresh taste with all the fresh flavors from vegetables and tomatoes makes this salad filled with so much flavor. Every bite has an incredible taste and crunch! Fill your bowl with this heart healthy and delicious asparagus salad! The blend of each of these ingredients together is overwhelming and amazingly delicious. You can’t go wrong with this salad on the table.
This salad features fresh cut asparagus, washed spinach, crunchy radish, sliced juicy tomatoes and peas. All drizzled with a homemade lemon vinaigrette salad dressing that is light and tasty. Asparagus salad is a quick and easy salad that comes together within minutes and can be served for any occasion. Have it as a side or a main dish for a at home meal or a barbecue. Your family will be loving all the fresh flavors in their bowl!
The Salad Ingredients:
- Asparagus: Take a bunch, wash and cut into thirds.
- Spinach: Wash and spin dry using this Salad Spinner
- Radish: Crunchier the better! Slice these into thin slices.
- Cherry Tomatoes: Sliced in half for a juicy bite.
- Peas: These can be thawed peas or fresh.
- Red Onion: Slice and toss into the salad
- Feta Cheese: Sprinkle and crumble at the same time into the salad.
The Dressing Ingredients:
Lemon Vinaigrette:
- Olive Oil: This does keep the dressing separated. Quick shake and the dressing will be mixed together again.
- Lemon: Juice: A fresh lemon is best but lemon juice works well too.
- Apple Cider Vinegar: Give it a sweet and tangy taste in the dressing.
- Salt and Pepper: To taste!
How to Make Fresh Asparagus Salad:
- Cook asparagus: In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water.
- Toss salad ingredients: In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese.
- Making the dressing: In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.
- Mix together: Pour the desired amount of dressing over the salad and mix together.
The Recipe Critic Pro Tip:
If you are making this ahead of time, do not add in tomatoes or the feta cheese. Once ready to serve add in as well as pouring the dressing overtop.
Taking Care of Vegetables:
Asparagus are fresh, flavorful and have that perfect texture that you just want to keep eating. There are a few ways to cook asparagus and one of the ways is steaming it. Using a large pot is what I prefer and a quicker way to cook the asparagus. If possible, standing up the asparagus is best and will help protect the tender tops of the asparagus while being cooked. Having the large pot will also help the asparagus to stay spread out and have room to tenderize but not become mushy.
Drain the water and rinse the asparagus with cold water helping the asparagus stay firm yet tender. This process only takes about a few minutes to prepare and the asparagus will be ready to add to the salad.
Tips for Making the Best Salad:
- Asparagus: Boiling water does not take long to cook the asparagus. Just 1 to 2 minutes stirring occassinsaly will sometimes be enough. It is best just to barely heat the asparagus or it will become limp and mushy.
- Protein: Add in chicken, pork or beef into the salad. Even salmon or tuna fish are a great combination as well.
- Egg: Boiled egg does add some extra flavor and soft texture to this asparagus salad.
- Healthy: As a side note and fun tip, this salad is naturally vegetarian and gluten free. Keep up the great work eating healthy!
- Beans: Add in beans like pinto or black beans for another variation.
More Delicious Salad Recipes:
- Strawberry, Apple and Pear Spinach Salad with an Apple Cider Poppyseed Dressing
- Southwest Chickpea Salad
- Summer Cobb Salad
- Mouthwatering Strawberry Spinach Salad
- Farro Caprese Salad
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Asparagus Salad with Lemon Vinaigrette
Equipment
- Stainless Steel Mini Steamer Cooker
- Large Bowls
- Whisk
Ingredients
- 1 bunch asparagus cut into thirds
- 3 cups spinach
- 1/2 cup radish sliced
- 1 cup cherry tomatoes sliced in half
- 1/2 cup peas
- 1/2 red onion sliced
- 1/4 cup feta cheese
Lemon Vinaigrette
- 1/4 cup olive oil
- juice of one lemon
- 2 Tablespoons apple cider vinegar
- salt and pepper
Instructions
Asparagus Salad
Lemon Vinaigrette Dressing:
- In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.
- Pour the desired amount of dressing over the salad and mix together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I notice that you list it as 90 kcal per serving – how much is a serving?
A serving of this salad is about 1 cup. The nutritional facts are all estimated.
It looks great, and I want to make it. What peas do I use? Someone earlier mentioned early harvest peas, but I don’t know if those are fresh peas or frozen. If they are fresh, do they need to be cooked like the asparagus? I didn’t realize that I am such a pea newbie! Thank you for any advice.
Made this for the first time today for a dinner at a neighbours place. It was a hit! I will make it again!
This is THE salad that no matter what type of crowd you’re making it for, you will get endless compliments! It’s AMAZING!
WARNING: You’ll also be sending this recipe to several more people the next day!
This salad is SOOO easy to make. The veggies are fresh and so complimentary together, and the colors are spectacular together!
This is a very easy to make the salad in advance, and then just toss the dressing on at the last minute. The only thing I want to emphasize about this recipe is to make sure you use “early harvest” peas!
Tell me more about these “early harvest” peas. Are they fresh? Did you cook them like the asparagus. I appreciate any guidance you have.
Love this salad! made as written except I had bleu cheese crumbles and no feta. It was delicious with the bleu, and I think goat would work as well. This is going in the “make it again and again” file.
This worked for me. It is important to balance you vegetables (don’t overpower it with too much onion or spinach. I went with this recipe because I’m watching my diet (trying to lose a few pounds), big in vegetables. Crumbled Feta is important to the recipe and the Lemon Vinaigrette works. The lemon flavor is good, not overpowering.
I love salads like this , so healthy, beautiful variation of veggys…thanks,
Made this salad as a side to a Quiche Lorraine for Easter brunch. An absolute winner. Much better than the “same old, same old”. Veggie forward. And substituted little gem lettuce for spinach due to a person that has an aversion to raw spinach. Really, think it came out better. Great salad for the Spring. And the dressing can be used in sooo many different ways. An absolute keeper.
I love this salad, and keep returning to it this summer— so many fresh flavors, and the asparagus adds a touch of novelty. I’m trying it with pickling the radishes and onions tonight as a little experiment.
Just made this salad today for my Easter meal and can I just say….best salad ever! I didn’t have peas so used edamame and it was great. Used low sodium feta. That dressing OMG – it’s my new fave! Love your recipes! Thanks so much
Can’t wait to try!