Chopped Asparagus Salad

Why You’ll Love This Recipe

Chopped Asparagus Salad is a light, refreshing, and healthy dish that celebrates the crisp texture and delicate flavor of fresh asparagus. This salad is vibrant with crunchy vegetables, a tangy vinaigrette, and a hint of lemon, making it perfect for spring and summer meals. It’s quick and easy to prepare, full of nutrients, and pairs well with any protein or as a standalone light meal. The chopped asparagus gives it a unique twist, making it a satisfying, flavorful salad.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

• 1 bunch fresh asparagus, chopped into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted almonds or sunflower seeds (optional for crunch)
• Fresh parsley or basil, chopped (optional for garnish)

For the Lemon Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste
• 1/2 teaspoon dried oregano or fresh herbs (optional)

Directions

For the Salad:

1. Trim the tough ends off the asparagus and chop it into bite-sized pieces.
2. Blanch the asparagus: Bring a pot of water to a boil and add the chopped asparagus. Cook for 1-2 minutes, then transfer the asparagus to a bowl of ice water to stop the cooking process. Drain well and set aside.
3. In a large bowl, combine the blanched asparagus, cherry tomatoes, cucumber, and red onion. Toss gently to combine.

For the Lemon Vinaigrette:

1. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, pepper, and oregano (if using).
2. Taste and adjust the seasoning, adding more honey for sweetness or lemon juice for tang.

To Serve:

1. Drizzle the lemon vinaigrette over the chopped vegetables and toss to coat evenly.
2. If using, sprinkle the crumbled feta cheese and toasted almonds or sunflower seeds over the top for extra flavor and crunch.
3. Garnish with fresh parsley or basil before serving.

Servings and Timing

This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 5 minutes (for blanching asparagus)
Total time: 15 minutes

Variations

• Add protein: Top the salad with grilled chicken, shrimp, or chickpeas for a heartier meal.
• Make it vegan: Omit the feta cheese and use a plant-based protein like tofu or tempeh.
• Use other vegetables: Add radishes, bell peppers, or avocado for extra color and flavor.
• Make it spicy: Add a pinch of red pepper flakes or fresh jalapeños for a little heat.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days.
This salad is best served fresh, but the dressing can be made ahead and stored separately for up to a week.

FAQs

Can I use raw asparagus?
Yes, you can use raw asparagus for a crunchier texture, but blanching it helps to soften the asparagus and makes it easier to digest.

Can I make this salad ahead of time?
Yes, you can prepare the salad and dressing in advance, but keep the dressing separate until you’re ready to serve to prevent the vegetables from becoming soggy.

Can I use other types of cheese?
Yes, goat cheese, Parmesan, or even a dairy-free cheese would work well in this salad.

Can I make this salad gluten-free?
Yes, this salad is naturally gluten-free. Just ensure any added toppings or dressings are gluten-free.

Conclusion

Chopped Asparagus Salad is a fresh, vibrant, and healthy dish that’s perfect for spring and summer. The light lemon vinaigrette, crunchy vegetables, and optional toppings make it a delightful addition to any meal. Quick to prepare, nutrient-packed, and full of flavor, this salad is sure to become a go-to in your meal rotation!

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