Description

This Chopped Asparagus Salad is a light, crisp, and refreshing dish that’s perfect for spring and summer. With tender asparagus, juicy tomatoes, crunchy cucumbers, and a zesty lemon dressing, it’s a healthy, vibrant salad that works great as a side dish or a light meal.

Ingredients

1 bunch asparagus, trimmed and chopped into 2-inch pieces
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup feta cheese, crumbled (optional)
1/4 cup fresh parsley, chopped
1/4 cup toasted sunflower seeds or sliced almonds (optional, for crunch)

For the Lemon Dressing:

2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup (optional, for sweetness)
Salt and pepper to taste

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Instructions

Blanch the Asparagus: Bring a small pot of water to a boil. Add the chopped asparagus and cook for 2-3 minutes until tender but still crisp. Drain and immediately place the asparagus in a bowl of ice water to stop the cooking process. Drain again and set aside.
Prepare the Salad: In a large mixing bowl, combine the blanched asparagus, cherry tomatoes, cucumber, red onion, feta cheese (if using), and fresh parsley. Toss gently to combine.
Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper until smooth.
Assemble the Salad: Drizzle the dressing over the salad and toss to coat the ingredients evenly.

Serve: Garnish the salad with toasted sunflower seeds or sliced almonds for added crunch. Serve immediately or refrigerate for 30 minutes before serving to allow the flavors to meld.

Notes

You can substitute the feta with goat cheese or leave it out for a dairy-free version.

For extra protein, add grilled chicken, shrimp, or chickpeas to make it a complete meal.

If you don’t have fresh asparagus, you can use blanched green beans as a substitute.