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…. 

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Top 7 Summer Salads

As we move from Spring towards Summer, I wanted to share with you some of my favorite Summer salads. These are a perfect starter or a side dish for those hot summer nights. Click on the link below the photo to take you to the recipe.

Corn, Cherry Tomato and Asparagus Salad

Corn, Cherry Tomato and Asparagus Salad

Grapefruit and Avocado Salad

Avocado and Grapefruit Salad

Tabbouleh (cracked wheat salad)

Arugula Salad with Peaches

Arugula Salad with Peaches and Goat Cheese

Quinoa Salad

Mediterranean Quinoa Salad

Watermelon with Feta and Mint

Watermelon with Feta and Mint

Caesar Dressing

Homemade Caesar

Corn, Cherry Tomato and Asparagus Salad

Corn, Cherry Tomato and Asparagus Salad

I will be a on a plane returning from Europe this Fourth of July so instead of a fun themed recipe (you’ll get that next year!), you get a tried and true favorite salad of mine which will be a nice balance for all those savory and sweet treats you will find at your BBQ’s. This salad screams summer and is very easy to make. If possible, try to use fresh corn, it really makes a difference. Happy Independence Day my friends.

Corn, Cherry Tomato and Asparagus Salad
 
Cook time
Total time
 
Serves: 6
Ingredients
  • 3 Tbsp fresh lemon juice
  • ¼ cup olive oil
  • 2 Tbsp chopped fresh mint
  • 2 ears yellow or white corn, shucked and kernels cut from the cob (about 1½ cups)
  • 1 pound asparagus, cut into 1½-inch pieces
  • 2 cups cherry tomatoes, sliced in half
  • 1 tsp salt
  • ½ tsp black pepper
Instructions
  1. Place the lemon juice in a medium bowl and slowly whisk in the olive oil. Add the mint and set aside.
  2. Make an ice bath in a large bowl by combining 3 cups of ice with 3 cups water; set aside. In a large pot of boiling water, add a tablespoon salt. Add the corn kernels and the asparagus and boil until just tender, about 4 to 5 minutes. Strain in a colander and place into the ice water. When completely cool, strain again.
  3. Place in a large bowl, add the cherry tomatoes, reserved dressing, salt and pepper. Mix well and serve chilled or at room temperature.

Photo Credit: iVillage