Description
A fresh and vibrant chopped asparagus salad made with crisp vegetables, tangy dressing, and simple seasonings—perfect for a light and healthy side dish.
Ingredients
Units
Scale
- 1 bunch asparagus, trimmed and chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil and blanch the chopped asparagus for 1-2 minutes until just tender. Drain and immediately transfer to an ice bath to stop cooking.
- Drain and pat dry the asparagus. Place in a large bowl.
- Add cherry tomatoes, red onion, feta cheese, and parsley to the bowl with asparagus.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Chill for 10–15 minutes before serving for best flavor.
Notes
- You can substitute feta with goat cheese or leave it out for a dairy-free option.
- Add chopped avocado for extra creaminess.
- Great served cold or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 3g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg