5 from 32 votes
Asparagus Salad
Asparagus Salad features blanched asparagus and peas combined with fresh cherry tomatoes, sliced radishes, and chopped mint and parsley leaves. Tossed in a red wine vinegar and olive oil dressing flavored with garlic and sumac, this salad offers a bright and fresh vegetable medley with varied textures. The optional addition of crumbled feta cheese adds a creamy, salty contrast. Perfect for spring or summer, it highlights seasonal produce with vibrant colors and flavors.
Prep Time
10 mins
Cook Time
2 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 peas fresh or frozen
- 10 ounces cherry tomatoes halved
- 5 radish thinly sliced into rounds, large
- 1/3 cup mint packed, chopped leaves
- 1/3 cup parsley packed, chopped leaves
- 1 to 2 ounces feta cheese crumbled, optional
For the Dressing
- 3 tablespoons red wine vinegar
- 2 garlic minced, cloves
- 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
- Blanch asparagus and peas briefly to keep vibrant color and crispness.
- Adjust dressing amount to taste; reserve half if a lighter coating is preferred.
- Sumac in dressing adds a mild citrus tang but is optional.
- Fresh herbs and crisp radish slices elevate the salad's freshness.
- Any leftover dressing can enhance roasted potatoes or other salads.
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
(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%)
Nutrition Facts
Serving: 4 Serving
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.