0 from 48 votes
Asparagus Salad
This asparagus salad recipe with tomatoes, peas, and radish is packed with fresh Mediterranean flavors, perfect for a side dish.
Prep Time
10 mins
Cook Time
10 mins
Total Time
12 mins
Servings: 4
Calories: 186 kcal
Course:
Salad , Appetizer
Cuisine:
Mediterranean
Ingredients
For the Salad
- 1 pound asparagus, tough ends removed, cut into thirds
- 1 cup fresh or frozen peas
- 10 ounces cherry tomatoes, halved
- 5 large radishes, thinly sliced into rounds
- 1/3 cup packed chopped mint leaves
- 1/3 cup packed chopped parsley leaves
- 1 to 2 ounces feta cheese (optional), crumbled
For the Dressing
- 3 tablespoons red wine vinegar
- 2 garlic cloves, minced
- kosher salt
- black pepper
- 1 teaspoon sumac (optional)
- 3 tablespoons extra virgin olive oil
Instructions
- Blanch the asparagus and peas: Set up a large bowl with ice water. Fill a large saucepan with water and set it over high heat. When the water comes to a boil, add the asparagus and peas.Cook just until tender, 3-5 minutes. The vegetables should look bright green, and still have some texture. Drain and immediately add the vegetables to the bowl of ice water to cool. (Shocking the veggies in ice water stops them from overcooking and preserves their beautiful green color.) Drain.
- Make the dressing: In a large mixing bowl, add the vinegar, garlic, a big pinch of salt and pepper, and the sumac, if using. Whisk to combine. Continue whisking as you slowly drizzle in the olive oil. Whisk until the dressing is emulsified.
- Mix the salad: To the large bowl with the dressing, add the blanched asparagus and peas. Add the tomatoes, radish, and fresh herbs. Toss to combine. Toss in the feta cheese, if using.
- Serve: Taste and adjust seasoning to your liking. Transfer to a serving platter or bowl and serve.
Cup of Yum
Notes
- Boil the asparagus and peas until they’re just tender. Maintaining some of their crunch gives the salad a fresh and vibrant taste.
- If you like a very lightly dressed salad, set half of the dressing aside before mixing the herbs and vegetables. Any leftover dressing can be used on roasted potatoes or poured over a simple side salad.
- Visit our Shop to browse quality Mediterranean ingredients including extra virgin olive oils, organic spices (like the za'atar and sumac used in this recipe), and more.
Nutrition Information
Calories
186kcal
(9%)
Carbohydrates
14.3g
(5%)
Protein
6.6g
(13%)
Fat
12.5g
(19%)
Saturated Fat
2.5g
(13%)
Polyunsaturated Fat
1.3g
Monounsaturated Fat
8g
Cholesterol
6.3mg
(2%)
Sodium
99.9mg
(4%)
Potassium
547.6mg
(16%)
Fiber
5.5g
(22%)
Sugar
6.1g
(12%)
Vitamin A
2092.1IU
(42%)
Vitamin C
46.1mg
(51%)
Calcium
99.8mg
(10%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 186
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 14.3g | 5% |
| Protein | 6.6g | 13% |
| Fat | 12.5g | 19% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 6.3mg | 2% |
| Sodium | 99.9mg | 4% |
| Potassium | 547.6mg | 12% |
| Fiber | 5.5g | 22% |
| Sugar | 6.1g | 12% |
| Vitamin A | 2092.1IU | 42% |
| Vitamin C | 46.1mg | 51% |
| Calcium | 99.8mg | 10% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.