Asparagus Salad

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I’ve made asparagus in this manner before when making this Corn, Cherry Tomato and Asparagus Salad, but since corn is not in season right now, I decided to combine it with some greens and avocado instead. This is a wonderfully clean salad because of all of the fresh herbs… and it definitely allows you to get your greens in! So if you have some extra herbs lying around that you are not quite sure how to use, try out this salad for a surprisingly simple treat.

Asparagus Salad
Cook time
Total time
Serves: Serves: 4 as a starter or side
  • Ingredients
  • 2 bunches of asparagus, cut diagonally
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1 Tbsp whole grain dijon
  • 1 tsp salt
  • 1 tsp pepper
  • 1 shallot, thinly sliced
  • ¼ cup basil, cilantro and chives
  • 1 small avocado cubed
  • 2 cups of arugula
  • Sprinkle of pecorino cheese (optional)
  1. Bring a large pot of water to a boil. Add asparagus and cook for 2 minutes. Drain and rinse with cold water.
  2. Whisk together next 7 ingredients (until avocado).
  3. Combine asparagus and dressing in a bowl and toss until well coated. Gently mix in the avocado and arugula. Add more salt and pepper if needed. Top with cheese if using.


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