This asparagus salad recipe is the epitome of “Spring!” Crisp vegetables, feta, and a creamy avocado dressing make this salad light and delightful.
Every year, I make this asparagus salad to commemorate the advent of spring…which in Chicago is usually a little later than you’d expect.
See, it’s never snowed on Jack’s birthday in all the years we’ve lived here. So I don’t get my expectations up when we get a few mild days in March or early April.
“Don’t get used to this,” I warn myself. “Winter isn’t finished yet.” But this year, it was Jack’s birthday… It also didn’t snow.
The air smelt clean and fresh, and tulips and daffodils flourished throughout the area, despite the fact that it was still a little cool. Do I dare to say it? I believe that spring has arrived. So, here’s a recipe for asparagus salad.
Crisp radishes, asparagus, sweet peas, and fresh herbs come together in this asparagus salad, which is one of my favorite seasonal dishes.
It’s tasty, vibrant, and refreshing, and it’s simple to create. Serve it as a light meal on its own or as a side dish with nearly anything you choose.
Ingredients for Asparagus Salad
To prepare this asparagus salad, you’ll need the following ingredients:
- Of course, asparagus! Look for two bunches of spears that are slender and snappy.
- Peas – I use thawed frozen peas to keep things simple, but you could also blanch fresh shell peas if you like.
- Before assembling the salad, I lightly marinate the asparagus and peas in a mixture of garlic, olive oil, lemon juice, and sea salt. It adds a great bright flavor to them.
- Radishes – add color and crunch with radishes.
- Avocado dressing –This rich, citrusy dressing coats the salad gently and gives it a creamy texture. You can make the outfit up to a day ahead of time if you want to get ahead.
- Feta cheese – I adore the tangy, salty flavor of feta cheese with fresh spring vegetables, but if you’re vegan, you can leave it out. Instead, toss the salad with a few pickled radishes.
- Pine nuts – For added crunch and a rich, nutty taste.
- Fresh mint or basil – if you want to go full out.
This asparagus salad is made in three simple steps:
- Asparagus should be cooked. In a big pot of salted boiling water, blanch it for 1 minute. Then, to stop the cooking, place it in a bowl of icy water. Drain and pat the asparagus dry.
- After that, season the vegetables. Whisk together the olive oil, lemon juice, garlic, salt, and pepper in the bottom of a large mixing basin. Toss in the asparagus and peas to coat.
- Finally, put everything together! Drizzle the avocado dressing over the asparagus and peas on a serving plate. Season with salt and pepper after adding the radish slices, pine nuts, feta, and herbs.
Serving Suggestions for Asparagus Salad
My favorite spring side dish is this asparagus salad! It goes nicely with a variety of meal preparations because it’s light, vibrant, and simple to make.
Serve it with vegetable or black bean burgers, a pasta dish like Spaghetti Aglio e Olio or Fettuccine Alfredo, or any other protein of your choice.
It’s also great for a picnic (just add the herbs right before serving!). Serve it alongside a Chickpea Salad, Caprese Salad, or Egg Salad Sandwich (see this post for a vegan version).
Enjoy this asparagus salad on its own if you’re looking for a lighter supper. I frequently have it for lunch, along with a handful of crispy roasted chickpeas for added protein.
|Time to Prepare: 20 minutes
1 minute to cook
Serves: 3 to 6
This asparagus salad is a delicious springtime side dish! You can make the Avocado Dressing up to a day ahead of time if you want to get ahead.
- 2 bunches of delicate asparagus, cut into 1-inch pieces
- 1 tbsp extra-virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 12 grated garlic cloves
- a quarter teaspoon of salt
- black pepper, freshly ground
- 1 cup thawed frozen peasAvocado Dressing
- 13 cup feta cheese, crumbled
- 14 cup pine nuts 3 finely sliced radishes
- Garnish with mint or basil leaves.
- Set a bowl of ice water nearby and bring a large saucepan of salted water to a boil. Place the asparagus in a pot of boiling water for 1 minute, or until tender but still bright green. Drain after 1 minute of immersion in icy water. Wipe out the bowl and place the asparagus on a kitchen towel to dry.
- Combine the olive oil, lemon juice, garlic, salt, and pepper in the bottom of the bowl. Toss in the asparagus and peas until well covered. Drizzle some of the avocado dressing over the top, then top with feta, radishes, pine nuts, and mint or basil.