Fresh Asparagus Salad with Feta
Fresh asparagus, creamy avocado, salty feta, and bright tomatoes come together with a dijon vinaigrette for the ultimate Asparagus Salad Recipe! It goes together in minutes for a healthy and colorful side dish.
Prep Time10 minutes mins
Cook Time3 minutes mins
Total Time13 minutes mins
Course: Salad, Side Dish
Cuisine: American
Servings: 8 servings
Calories: 274kcal
- 1 pound 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.
Don't overcook the asparagus. For a salad, asparagus is best with a little bit of crunch so avoid overcooking it and definitely give it an ice water bath to stop the cooking.
If making ahead for a party, prep up all the veggies but wait to add the avocado, feta and dressing until just before serving.
Add the dressing just before serving so the asparagus stays nice and bright green.
Store leftovers in the fridge for up to two days. Asparagus salad doesn't freeze well.
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