Description
Chopped Asparagus Salad with Lemon Vinaigrette delights your taste buds with fresh ingredients and a zesty dressing.
Ingredients
Scale
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the chopped asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Let cool for 5 minutes, then drain again and pat dry.
- In a large mixing bowl, combine the blanched asparagus, cherry tomatoes, red onion, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld before serving.
Notes
- For added crunch, consider tossing in some toasted nuts like almonds or walnuts.
- Substitute the feta cheese with goat cheese or omit it for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg