Chopped asparagus salad with Greek lemon dressing is the easiest and best spring salad ever - colourful, vibrant, flavourful, light, and crunchy.
A wonderful way to use seasonal spring vegetables to make an elegant salad that goes with just about everything! This salad combines asparagus, snow peas, peas, cos (romaine). We then add goats cheese for creamy and tangy pops to take it up another notch. You could easily substitute with feta (preferably soft Danish Feta) or if you prefer milder cheese, dollops of fresh mozzarella, bocconcini or fresh ricotta would work beautifully. Or leave the cheese out altogether if you're being truly virtuous!
This asparagus salad with Parmesan, arugula and other raw vegetables is healthy, filling and delicious - the perfect healthy spring lunch idea!
From Joshua McFadden's Six Seasons, a favorite cookbook. Notes: Bread Crumbs: I love whizzing up stale bread in the food processor and toasting the crumbs in olive oil. If you're not up for this, panko bread crumbs would be fine. I would still toast them in olive oil before adding them to the salad. You also could omit the bread crumbs and add more walnuts in their place. Also: You only need 1/3 cup of toasted bread crumbs for this recipe, but I find it easier to make a large batch of crumbs than a small one. Save the remaining crumbs for other salads, soups, or eggs. They're irresistible!
A simple to whip up delicious side dish you can make all spring and summer long
Asparagus and Feta Salad with roasted pistachios, herbs, and a zesty lemon-shallot dressing. This simple asparagus salad recipe is ready in just 20 minutes!
This fresh and healthy salad is packed with all of your favorite spring veggies: thinly shaved asparagus, English peas, snap peas, and radishes.
This cold asparagus salad recipe is made with potatoes, avocado, parmesan, and a simple lemon vinaigrette dressing. It's such an easy, nutritious salad perfect for spring and summer!
This Greek-inspired Asparagus Salad recipe is easy, zesty, and bright! Made with fresh spring asparagus, pearl couscous, kalamata olives, pine nuts, feta, lemon zest, and fresh mint all tossed in a lemony dressing. Vegan-adaptable.
This asparagus pasta salad is made with a lemony vinaigrette dressing, fresh herbs, tomatoes, and pecorino cheese. Quick and simple to make, it's the perfect side salad for warmer evenings. As a bonus, it makes great leftovers for lunch the next day!
From Joshua McFadden's Six Seasons, a favorite cookbook. Notes: Bread Crumbs: I love whizzing up stale bread in the food processor and toasting the crumbs in olive oil. If you're not up for this, panko bread crumbs would be fine. I would still toast them in olive oil before adding them to the salad. You also could omit the bread crumbs and add more walnuts in their place. Also: You only need 1/3 cup of toasted bread crumbs for this recipe, but I find it easier to make a large batch of crumbs than a small one. Save the remaining crumbs for other salads, soups, or eggs. They're irresistible!
Grilled asparagus salad with basil vinaigrette is the perfect early summer salad with avocado, goats cheese and sun dried tomatoes.
This Greek-inspired Asparagus Salad recipe is easy, zesty, and bright! Made with fresh spring asparagus, pearl couscous, kalamata olives, pine nuts, feta, lemon zest, and fresh mint all tossed in a lemony dressing. Vegan-adaptable.
Here are 22 asparagus salad recipes to make you happy all spring long! Light, healthy and refreshing! Ready in 20 minutes or less!
This roasted asparagus dish is a springtime recipe that can fill any need. It's great as a side, an appetizer, or even as a standalone meal. The asparagus is tender yet has a crisp exterior. A light lemon vinaigrette is drizzled over the top, combined with fresh herbs and hardboiled eggs. Crispy prosciutto brings a balanced richness to this bright dish.
This asparagus salad is the perfect side; full of delicious veggies tossed in a light dressing, and sprinkled with fresh parmesan.
