Description
A refreshing Asparagus Salad with Lemon Vinaigrette, perfect for a light meal or side dish.
Ingredients
- 1 pound fresh asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/4 teaspoon garlic powder (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into a bowl of ice water to stop the cooking process. Drain again and pat dry.
- In a large bowl, combine the cooked asparagus, cherry tomatoes, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, pepper, and garlic powder (if using) until well combined.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 15-30 minutes to enhance the flavors before serving.
Notes
- For added crunch, toss in some toasted pine nuts or walnuts.
- Substitute the feta cheese with goat cheese or omit it for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg