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Mareca

Summer Asparagus and Corn Salad: A Refreshing Delight!

A refreshing summer salad featuring asparagus, corn, and cherry tomatoes, perfect for warm weather.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh asparagus trimmed and cut into 1-inch pieces
  • 1 cup fresh corn kernels about 2 ears of corn
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

  1. Bring a pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Remove and immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
  2. In a large mixing bowl, combine the blanched asparagus, corn, cherry tomatoes, red onion, and basil.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
  4. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
  5. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
  6. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 12gSodium: 200mgFiber: 3gSugar: 3g

Notes

  • For added protein, consider mixing in some cooked chickpeas or grilled chicken.
  • Substitute the basil with fresh parsley or cilantro for a different flavor profile.

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