Asparagus Salad Recipe
This Asparagus Salad Recipe is crisp, refreshing and tossed in a vibrant lemon vinaigrette. It's an easy spring side dish that comes together in about 10 minutes!
Servings: 6 servings
Calories: 110kcal
Ingredients
- 1/2 cup walnut pieces sub with sliced almonds, pine nuts or sunflower seeds
- 1 lb. asparagus tough woody bottoms remove and sliced thinly on the bias
- 4 radish sliced thinly
- 2 cups baby arugula
- 1/2 cup crumbled goat cheese sub with feta or omit to make dairy-free
- lemon vinaigrette or your favorite dressing
Instructions
- Place the walnuts in a skillet and toast over medium or medium low heat until golden brown and fragrant, about 3-5 minutes. Toss them occasionally and keep an eye on them as they can burn quickly. Remove from heat and cool slightly.1/2 cup walnut pieces
- Place the asparagus, radish, arugula, goat cheese and walnuts in a large bowl.1 lb. asparagus, 4 radish, 2 cups baby arugula, 1/2 cup crumbled goat cheese
- Add the desired amount of lemon vinaigrette and toss gently to coat. Serve immediately and enjoy!lemon vinaigrette
Notes
- Pro tip: Prep the asparagus and dressing up to 1-2 days in advance to make this recipe go even more quickly.
- For best results, serve this cold asparagus salad immediately.
- Raw asparagus may not be for everyone, so if you prefer it cooked, follow the instructions for blanched asparagus in my crudités platter recipe.
- Dressing is not included in the nutrition information as it has been calculated in a separate post.
Nutrition
Calories: 110kcal | Carbohydrates: 4g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 74mg | Potassium: 217mg | Fiber: 2g | Sugar: 2g | Vitamin A: 927IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 2mg