Description
A refreshing and vibrant chopped asparagus salad made with crisp vegetables and a zesty vinaigrette, perfect for spring or summer meals.
Ingredients
- 1 bunch asparagus, trimmed and chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Bring a pot of salted water to a boil. Blanch the chopped asparagus for 1-2 minutes, then transfer to an ice bath to cool. Drain well.
- In a large bowl, combine the asparagus, cherry tomatoes, red onion, cucumber, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss to coat.
- Top with crumbled feta cheese if using, and serve immediately or chilled.
Notes
- Blanching the asparagus keeps it crisp and vibrant green.
- You can substitute feta with goat cheese or omit it for a vegan option.
- Add chickpeas or grilled chicken for extra protein.