Description
A crisp and vibrant asparagus salad tossed with lemon vinaigrette, cherry tomatoes, shaved Parmesan, and toasted almonds a refreshing, elegant side dish perfect for spring and summer.
Ingredients
1 lb fresh asparagus, trimmed
1 cup cherry tomatoes, halved
1/4 cup shaved Parmesan cheese
1/4 cup sliced toasted almonds
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp honey
Salt and black pepper, to taste
Optional: chopped fresh basil or parsley for garnish
Instructions
1. Bring a pot of salted water to a boil and prepare an ice bath.
2. Add asparagus and blanch for 2–3 minutes until bright green and crisp-tender.
3. Immediately transfer asparagus to the ice bath to stop cooking, then drain and pat dry.
4. Cut asparagus into 2-inch pieces and place in a large bowl.
5. Add cherry tomatoes, Parmesan, and toasted almonds.
6. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
7. Pour dressing over the salad and toss gently to coat.
8. Garnish with fresh herbs if desired and serve chilled or at room temperature.
Notes
Add crumbled feta or goat cheese for a creamier version.
Substitute almonds with pine nuts or walnuts for a different crunch.
Great served alongside grilled chicken or salmon for a light meal.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Salad
- Method: No Cook / Blanched
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 4g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
Keywords: fresh asparagus salad, lemon vinaigrette, healthy spring salad, vegetarian side dish