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Chopped Asparagus Salad
Dominique

Chopped Asparagus Salad

This Chopped Asparagus Salad brings vibrant freshness and satisfying crunch to your table. With crisp asparagus, bright flavors, and delightful textures, it’s a refreshing addition to any meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 pound fresh asparagus, finely chopped
  • 1 cup cherry tomatoes, halved or quartered
  • 1 medium English cucumber, diced
  • 1/4 cup red onion, finely minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup toasted almonds, slivered or chopped
  • 1/2 cup feta cheese, crumbled (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt & freshly ground black pepper to taste

Method
 

  1. Snap off the tough ends of the asparagus and finely chop into 1/4 to 1/2 inch pieces.
  2. Halve or quarter the cherry tomatoes and dice the cucumber. Mince the red onion and chop the parsley.
  3. In a large mixing bowl, combine the asparagus, tomatoes, cucumber, red onion, parsley, feta cheese, and toasted almonds.
  4. In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper.
  5. Pour the dressing over the salad and toss gently to coat. Let it sit for 10-15 minutes before serving.

Notes

Blanch asparagus for a tender texture. Store leftovers in an airtight container and consume within 2-3 days.