Go Back
+ servings
Summer asparagus salad on a white plate. Garnished with basil, fresh lemon, and feta cheese. A small bowl of dressing is to the side, as well as a white napkin.
Print Recipe
4 from 5 votes

Summer Asparagus Salad

Fresh asparagus, creamy avocado, salty feta, and bright tomatoes come together with a dijon vinaigrette for the ultimate summer salad.  Whip this Summer Asparagus Salad Recipe up in minutes for a healthy and colorful side dish.
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 8 servings
Calories: 274kcal


  • 1 LB asparagus trimmed and halved
  • 1 pint small tomatoes cherry, grape, hierlum, etc., halved
  • 2 avocados cubed
  • 1 cup crumbled feta cheese
  • ½ cup olive oil
  • 2 tablespoon dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • juice from one lemon


  • Start by slicing your tomatoes in half, dicing your avocado, and cutting asparagus into 1-2" pieces.
  • Blanch asparagus by dropping it into boiling water and boiling for 1-2 minutes.  Drain.
  • Immediately place asparagus into an ice bath to stop the cooking.
  • Meanwhile, prepare your dressing by combining lemon juice, olive oil, dijon, and salt and pepper in a blender.
  • Blend until smooth
  • Toss blanches asparagus, avocado, tomatoes, and feta in a large bowl.  Dress with dijon vinaigrette.  Garnish with basil.


Calories: 274kcal | Carbohydrates: 9g | Protein: 5g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 1131mg | Potassium: 515mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1075IU | Vitamin C: 16.3mg | Calcium: 120mg | Iron: 1.9mg