Description
A refreshing and colorful salad featuring asparagus, mango, olives, and feta cheese, perfect for a light meal or side dish.
Ingredients
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1 ripe mango, peeled and diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking. Once cooled, drain again and pat dry.
- In a large bowl, combine the blanched asparagus, mango, cherry tomatoes, Kalamata olives, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
- Let the salad sit for 10-15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature, garnished with fresh parsley.
Notes
- For added crunch, include 1/4 cup of toasted pine nuts or walnuts.
- Substitute the mango with diced avocado for a creamier texture and a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching and Tossing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg