Asparagus Salad
User Reviews
3.6
Asparagus Salad
Description
The Asparagus Salad includes asparagus briefly blanched to soften slightly while preserving color and crunch. It combines chickpeas, carrots, radishes, cucumber, red onion, cherry tomatoes, bell peppers, black olives, and a touch of jarred roasted red peppers. The vegetables provide a mix of crisp, juicy, and tender textures.
The dressing is made from extra virgin olive oil, champagne vinegar, lemon juice, dried thyme, salt, and fresh cracked black pepper, offering a bright, lightly acidic complement to the vegetable mix. After tossing the salad with dressing and seasoning, it is chilled for at least an hour to meld flavors.
Before serving, the salad is topped with crumbled feta cheese and fresh thyme, adding creaminess from the cheese and herbal aroma. The salad works well as a gluten-free, vegetarian dish and can be adjusted for specific diets by omitting or substituting ingredients such as beans or cheese. Its combination of vegetables and dressing delivers a fresh, balanced side dish or light meal.
The brief blanching and chilling improve texture and flavor integration, making this salad a practical option when prepared ahead.
Ingredients
- 1/2 pound asparagus trimmed
- 15 ounces chickpeas or other bean well rinsed and drained, canned
- 1 medium carrot peeled and chopped
- 5 radish trimmed and cut into wedges or chunks
- 1 cucumber chopped, Persian
- 1/2 cup onion red, chopped
- 1/2 cup cherry tomato cut in wedges if they are larger, halves
- 1/2 cup bell pepper chopped, colorful
- 1/2 cup black olives
- 1/4 cup red bell pepper from a jar chopped, roasted
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
- 1/2 cup feta cheese crumbled
garnish
- thyme fresh
dressing
- 1/4 cup extra virgin olive oil
- 1/8 cup champagne vinegar or your favorite
- lemon juice of half
- 1/4 tsp thyme dried
- pinch salt
- pinch black pepper
Instructions
- First I blanch the asparagus ever so briefly to take the raw edge off. I bring a pan of water to a boil, plunge the asparagus in, and remove it in exactly 60 seconds. Set the timer and don't leave it in the water any longer than that. (The only exception is if your asparagus stalks are very thick, and then you can leave them a bit longer.) Rinse in cold water, or drop the asparagus into a bowl of ice water to stop the cooking and preserve the color. Once completely cold, dry on a clean towel. Slice the stalks into 2 inch pieces, on the diagonal.
- Add the asparagus, chickpeas, carrots, radishes, cukes, onions, tomatoes, peppers, and olives to a large mixing bowl. Toss with enough dressing to thoroughly moisten, and season with salt and pepper to taste. Let the salad chill in the refrigerator until ready to serve, give it at least an hour.
- Toss the salad and add more dressing if needed. Transfer to a serving bowl, top with the feta cheese and fresh thyme.
- To make the dressing: Whisk together the ingredients and taste to adjust any of them.
Notes
- This salad is naturally gluten free and vegetarian.
- To make it vegan, omit the feta cheese or substitute with plant-based feta alternatives.
- For a Paleo-friendly version, omit the chickpeas.
- Whole30 dieters should omit both cheese and beans.
- Low-carb adaptation involves leaving out chickpeas, cherry tomatoes, and carrots.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 19324 kcal
% Daily Value*
| Calories | 193.24kcal | 10% |
| Carbohydrates | 18.58g | 6% |
| Protein | 6.48g | 13% |
| Fat | 11.22g | 17% |
| Saturated Fat | 2.6g | 13% |
| Sodium | 404.58mg | 17% |
| Fiber | 5.64g | 23% |
| Sugar | 5.08g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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