Asparagus Salad with Lemon Vinaigrette

About recipe

It’s time to think beyond the oh-so-tasty yet straightforward roasted asparagus!  Try dishes like a spring veggie frittata, yellowfin tuna “burgers” with asparagus on the grill, and colorful salads using asparagus raw, or cooked and chilled.

Ingredients (serves 1)

For the salad:

  • 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
  • Optional: 1/4 cup reduced-fat feta cheese

For the vinaigrette:

  • 1/4 cup olive oil
  • Juice of one lemon
  • 2 Tablespoons apple cider vinegar
  • Salt and pepper to taste


Asparagus Salad:

  1. Boil the asparagus in a large pot for 3-5 minutes. Rinse asparagus in a colander with cold water.
  2. Combine the spinach, radish, cherry tomatoes, peas, and onion in a large bowl.
  3. Add feta cheese if desired.

Lemon Vinaigrette:

  1. Whisk the olive oil, lemon juice, vinegar, salt, and pepper in a small bowl.
  2. Pour the dressing over the salad and mix all ingredients.
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