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.
Servings: 8 servings
- 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