Asparagus Salad with Lemon Herb Vinaigrette Recipe
This vibrant Asparagus Salad with Lemon Herb Vinaigrette is a fresh and healthy dish perfect for a quick lunch or a light dinner. Featuring tender sautéed asparagus combined with crisp salad greens, cherry tomatoes, radishes, and tangy feta cheese, all topped with crunchy almond slices and a zesty lemon herb dressing, this salad offers a delightful mix of textures and bright flavors in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
- Diet: Low Calorie
Ingredients
Vegetables & Greens
- 1 bunch asparagus (woody ends trimmed)
- 3 cups crisp salad greens (chopped)
- 1 cup cherry tomatoes (halved)
- 1/2 cup radishes (thinly sliced)
Dressing & Seasonings
- 3 tablespoons olive oil (for vinaigrette)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme leaves)
- Salt and pepper to taste
Other Ingredients
- 1 tablespoon olive oil (for sautéing asparagus)
- 1/2 cup crumbled feta cheese
- 3 tablespoons almond slices
Instructions
- Prepare and Sauté Asparagus: Cut the asparagus into halves or thirds depending on their length. Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat. Add the asparagus and cook for 8-10 minutes, turning occasionally until they become tender but still retain some crispness. Adjust cooking time if thicker asparagus is used for desired tenderness.
- Assemble Salad Base: In a large salad bowl, add 3 cups of chopped crisp salad greens. Top with the sautéed asparagus, halved cherry tomatoes, thinly sliced radishes, crumbled feta cheese, and almond slivers.
- Make Lemon Herb Vinaigrette: In a jar with a secure lid, combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme), and salt and pepper to taste. Shake vigorously until the dressing is well emulsified. Taste and adjust seasoning as needed.
- Toss Salad and Serve: Drizzle the prepared vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve immediately for the best fresh flavor and texture.
Notes
- Asparagus thickness affects cooking time; thinner stalks cook faster.
- Use fresh thyme if available for a brighter herb flavor.
- To make this salad vegan, omit the feta cheese or substitute with a plant-based cheese alternative.
- The salad is best served fresh but can be stored in the refrigerator for up to a day; keep dressing separate until ready to serve.
- Almond slices can be toasted lightly for extra crunch and nuttiness.
