asparagus salad

Simple and delicious, this salmon egg asparagus salad comes together in minutes and keeps me satisfied for hours.

Salmon Egg Asparagus Salad

salad greens

light vinaigrette dressing

asparagus

pouch (2.5 ounces) salmon, flaked

Salt and black pepper

Toss the greens with half the vinaigrette and place them in a bowl.

Top greens with the asparagus, salmon and sliced egg.

Drizzle with the remaining vinaigrette and season to taste with salt and pepper.

This fresh asparagus salad is one of my favorites and I can&#039;t wait to show you how to make it. With lemon vinaigrette dressing drizzled on top this salad has a light and flavorful crisp crunch in every bite.

Asparagus Salad with Lemon Vinaigrette

spinach

radish (sliced)

cherry tomatoes (sliced in half)

peas

onion

feta cheese

olive oil

lemon

Tablespoons apple cider vinegar

salt and pepper

In a large pot boil the asparagus for 3-5 minutes.  Rinse in cold water.

In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese.

Asparagus Salad

In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.

Pour the desired amount of dressing over the salad and mix together.

Lemon Vinaigrette Dressing:

Crunchy and fresh, this Fennel Asparagus Salad pairs well with grilled fish, chicken or tofu.  Also delicious on a bed of spring greens with cucumber and radishes.  A vegan salad that can be made ahead and holds well in refrigerator for several days.

Fennel Asparagus Salad 

leek

fennel bulb (yielding about 2 cups)

lemon thyme (or substitute regular thyme)

Lemon juice

Sea Salt

½ teaspoon ground Black Pepper

Coriander

almonds,

avocado,

Thinly slice the tender white part of the leek in half circles.  Add 3 tablespoons of the olive oil to a cold sauté pan.  Turn burner on to medium and add the leeks.  Sauté until wilted and just starting to turn golden on the edges, about 6 minutes.  Add a pinch of salt to the leeks and set aside to cool.

Core and shave the fennel bulb with a mandolin, peeler, or sharp knife, into very thin slices.  Slice the asparagus diagonally at similar thickness to the fennel, discarding tough ends.

In a large bowl, add lemon thyme, lemon juice, salt, pepper, coriander and whisk in remaining olive oil.  Add the sautéed leeks, sliced asparagus and fennel.  Toss to thoroughly incorporate dressing.

Add avocado slices and toasted almonds to serve.

Merci pour cette belle recette!   Je l'ai essayé et toute la famille a beaucoup aimé.   J'Ai ajouté du bacon croustillant.   C'était parfait!

Made this and loved it - thank you!  This is going on the mother’s day brunch menu :)

We love this recipe and found that verjus substitutes perfectly for the lemon juice for anyone (like my husband) who has a citrus allergy.

Loved this salad as did everyone who I shared it with. It's crunchy, interesting, flavorful and healthy. I'll make this one again and again. I have shared this recipe with everyone that I served it too.

Love this salad!!  Didnt change anything in the recipe.

I have made this several times.  Especially when Asparagus first started this spring.  An excellent potluck dish!

This was sooooo good! My daughter, who could be a fennel addict, chose this for me to make, we loved it. It will be a regular on our Lent menu over the next forty days, and then beyond.

Oh my.  This is pure goodness -- and looks beautiful as well!!  
I LOVE fennel.  Made the beet orange fennel salad last week (another fave) and had an extra fennel bulb, so I made this salad tonight.  
I substituted a red onion for the leek because i didn't have a leek.  No other changes.  I served it on tender greens mixed with some cooked quinoa I had in the fridge, avocado, radishes and cucumbers.  I did not want the meal to end :)

Thank you Sylvia.

I made this today with farm fresh asparagus.  Was so delectably satisfying!  Tastes like spring.
I could drink the dressing....
Thanks Tonia and Sylvia!

I wanted a lite dinner and made this tonight. The fresh and straight forward taste makes this something special.  I added hearts of palm which complemented the avocado.  This is definitely a keeper - next time I’d like to add some mint  as well.

So fresh and delicious. I followed the recipe as written except used less oil. The flavors in the dressing were a perfect compliment to the raw veggies. This is so healthy and delicious. Thank you for another winner!

I’ve made this several times already this summer and it’s on the menu again tonight🙂  It’s so fresh!

This was absolutely delicious!  Will definitely be on repeat for my family!

Asparagus Egg and Bacon Salad with Dijon Vinaigrette is the perfect easy Spring salad made with just a few simple ingredients – asparagus, hard boiled egg and bacon tossed with a Dijon vinaigrette.

Asparagus Egg and Bacon Salad with Dijon Vinaigrette

Dijon mustard (check label for Whole30)

extra virgin olive oil

red wine vinegar

salt and pepper (to taste)

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

Chopped asparagus salad with Greek lemon dressing is the easiest and best spring salad ever - colourful, vibrant, flavourful, light, and crunchy.

Chopped Asparagus Salad

greens

chickpeas,

grape tomatoes, halved

Persian cucumbers,

red onion, diced

kalamata olives, pitted

cup feta cheese, crumbled

juice lemon

oregano

salt (or

black pepper (or

Bring a medium pot of salted water to a boil and add asparagus. Cook for 2 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.

In a large bowl, combine mixed greens, asparagus chickpeas, tomatoes, cucumbers, red onion, cucumber, olives and feta cheese. 

In a small bowl, make the dressing by whisking together olive oil, lemon juice, oregano, salt and pepper.

Pour dressing over the salad and toss to combine. Add more salt and black pepper to taste.

I skipped the feta cheese and it was still absolutely delicious and full of flavor and crunchy texture! YUM!

I love all the texture in this recipe.  The olives and asparagus, with that bit of feta, are amazing!  Thanks for another great recipe!

I love asparagus and have never put it in a salad. This is amazing. Thanks.

This was a great salad. I tweaked the dressing just a little by adding a little honey. Served it with grilled chicken, a wonderfully delicious and healthy dinner.

Asparagus Egg and Bacon Salad with Dijon Vinaigrette &ndash; a fabulous spring salad or side dish, bursting with so much flavor and deliciousness!&nbsp;

green beans, washed, dried and stems removed

salt and pepper (divided)

eggs

olive oil (divided)

crispy bacon, crumbled

Greek Yogurt

Dijon mustard

lemon juice

garlic, minced

Preheat oven to 425 degrees.  Toss green beans...

Preheat oven to 425 degrees.  Toss green beans with ½ teaspoon salt and pepper and 1 tablespoon olive oil, then roast for 10 minutes on a parchment-lined baking sheet.

Prepare an ice bath for the eggs.  Then...

Prepare an ice bath for the eggs.  Then bring a small pan with water and 1 tablespoon olive oil to a boil.  (Be sure the water fully covers the eggs.)  Carefully add the eggs with a spoon, then cook 7 minutes for soft-boiled eggs, or to your desired doneness.  Transfer the eggs to the bowl of ice water, and let them stand for 5-10 minutes.  Crack the eggs carefully on the counter and add them back to the water for 5 more minutes.  Peel them and carefully cut in half.  

Next, toss the asparagus with 1 tablespoon olive...

Next, toss the asparagus with 1 tablespoon olive oil and ½ teaspoon salt and pepper.  Add them to the baking sheet with the beans and roast for 5 more minutes.  When the beans and asparagus are finished roasting, transfer them to a different baking sheet to cool.  This will prevent them from continuing to cook and getting mushy.

Combine all dressing ingredients in a bowl, and...

Combine all dressing ingredients in a bowl, and whisk until sauce comes together.

Add the beans and asparagus to a platter,...

Add the beans and asparagus to a platter, then place your cut eggs throughout.  Drizzle on your dressing and sprinkle on the bacon.

A wonderful way to use seasonal spring vegetables to make an elegant salad that goes with just about everything! This salad combines asparagus, snow peas, peas, cos (romaine). We then add goats cheese for creamy and tangy pops to take it up another notch. You could easily substitute with feta (preferably soft Danish Feta) or if you prefer milder cheese, dollops of fresh mozzarella, bocconcini or fresh ricotta would work beautifully. Or leave the cheese out altogether if you&#039;re being truly virtuous!

Spring Salad with Goats Cheese

(24 spears) asparagus (,

head baby gem

peas ((Note 3))

goats cheese

(loosely packed) fresh mint leaves, (, roughly torn)

tbsp (30 milliliters) lemon juice

tbsp (90 milliliters) extra virgin olive oil

Bring a large pot of water to the boil.

Add snow peas to pot, boil for 1 1/2 minutes.

Add the asparagus spears, boil for another 1 1/2 minutes.

Add frozen peas, and boil for another 30 seconds or until the water just returns to a simmer, and peas turn bright green.

Immediately drain, refresh vegetables under cold running water until cooled to stop cooking process.

Remove the asparagus and snow peas, blot with paper towels to dry. Leave peas in colander to drain, giving them a toss now and then to help them dry. (It&#039;s important to dry vegetables, otherwise it dilutes the dressing and it won&#039;t stick. You could use a salad spinner with care, o just let them naturally dry which is easier.)

Split the larger baby cos leaves down the middle, use the small ones whole.

Cut asparagus stems in half on a slight angle.

Shake Dressing ingredients in a jar.

Combine vegetables in a bowl, dress and toss.

Arrange salad on a platter (Note 5). Top with small chunks of goats cheese. Serve immediately!

Israeli Pearl Couscous Salad has an array of veggies including asparagus and olives. The flavors will have you thinking gourmet.

Asparagus Couscous Salad

vegetable broth

couscous, 1 Package, Lebanese is a larger couscous

asparagus spears asparagus

kalamata olives

red bell peppers, chopped

baby spinach, torn

scallions, thinly sliced

garlic powder

dill weed

sea salt

black pepper

lemon juice, fresh squeezed

In a medium saucepan bring the vegetable broth to a boil.

Add the couscous and cook for about 10 minutes, Drain and set aside.

Snap off the tough end of each spear. You can also cut about 1" off each end instead.

Lay out, in one layer, on a lightly oiled baking sheet.&nbsp;Sprinkle with olive oil and salt and pepper.

Roast at 450 degrees for about 10 minutes. Toss a couple of times during those 10 minutes.

Overcooked asparagus they will become tough so be careful.

Option 1, roasted :

If you would like to steam them then cut off the ends as described above.

Cut into 2" pieces. Put in a steaming basket and steam over boiling water for about 2 minutes.

Remove from heat, drain and run under cold water to stop cooking.&nbsp;Set aside.

Option 2, steamed:

If you are using jarred asparagus then drain and cut the spears in 2" pieces.

Place the couscous into a medium-size bowl.

Option 3, jarred:

Add all the rest of the ingredients and toss lightly.

Refrigerate for at least one hour for the flavors to meld.

The remainder of the recipe:

https://embed.mediavine.com/videos/cdnt7veczebdtkplpgzf

Pearl Couscous Salad has an array of veggies such as asparagus and flavors that will have you thinking gourmet. It will liven up your day for lunch and is fancy enough as a side dish at any family and friends gathering.

Pearl Couscous Salad with Asparagus

A delicious Asparagus Salad Recipe drizzled with homemade lemon vinaigrette and flavored with feta cheese, tomatoes, and olives. It is light and crunchy to serve as a green side dish, light lunch or a healthy meal prep dish. Ready in 15 minutes so you have no excuse to make it.

Asparagus Salad Recipe

asparagus spears

vegetable oil

salt

garlic (minced)

dijon mustard

cherry tomatoes (sliced)

radishes (thinly sliced)

scallions (stalks - chopped)

feta cheese (optional)

basil leaves (loosely packed and torn (optional))

Preheat the oven to 425 degrees F. Place asparagus on a sheet pan in one layer. Drizzle with oil and sprinkle with salt and pepper. Give the asparagus a mix making sure that all the spears are coated with the oil and seasoning.

Roast for 12 minutes or until the asparagus is cooked. Transfer onto a plate and let it cool. When cooled, cut the asparagus into 2-inch pieces. Place into a salad bowl.

While the asparagus is roasting make the lemon vinaigrette by mixing all of the ingredients in a mason jar.

To assemble the asparagus salad: Place tomatoes, radishes, scallions, olive into the bowl with the asparagus. Drizzle with the dressing.

Stir in the feta cheese and basil leaves. Give it a gentle toss.

Serve.

https://www.youtube.com/watch?v=FIStitXEceo

Learn how to roast asparagus in the oven for perfect results every time. Plus, get my go-to easy & healthy asparagus salad recipe that you can literally make in 15 minutes. 

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Timestamps for How to video for baked asparagus & asparagus salad:

0:01 Intro
0:55 How to shop for asparagus? 
1:12 What to look for when buying asparagus?
1:21  How to store asparagus?
2:02 How to clean and prepare asparagus?
2:26 Thick asparagus vs thin asparagus - how are they different from each other?
2:52 How to bake asparagus in the oven?
3:00 How to remove the woody ends of asparagus?
3:38 What to do with the woody ends?
3:42 Prepare asparagus for baking in the oven
4:23 Sprinkle with parmesan cheese for Roasted Asparagus with Parmesan
4:41 How to check done-ness of asparagus?
5:13 How to store roasted asparagus (storing leftovers)?
5:38 Make lemon vinaigrette for the asparagus salad recipe
6:23 How to make asparagus salad? Step by step instructions
6:54 Add in optional toppings feta and fresh basil leaves
7:22 Check out my Goat Cheese & Asparagus Tart recipe: https://foolproofliving.com/asparagus-tart/
7:26 Need more inspiration for vegetable side dishes? Get all my easy side dishes: https://foolproofliving.com/category/side-dishes/

#roastedasparagus #bakedasparagus #asparagus

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Ingredients for Perfectly Baked Asparagus:

* 1 lb asparagus spears or 1 bunch
* 1 ½ tablespoon olive oil
* 1 clove of garlic minced or grated
* 1 teaspoon kosher salt
* ½ teaspoon black pepper
Optional Seasoning:
* 2 tablespoons grated parmesan cheese
* 1 tablespoon lemon juice

Ingredients for Asparagus Salad:

For the lemon vinaigrette:
* ¼ cup olive oil
* 3 tablespoons lemon juice
* 1 clove garlic minced
* 1/2 teaspoon dijon mustard
* 1 teaspoon kosher salt
* ½ teaspoon black pepper
For the salad:
* 1 cup cherry tomatoes sliced
* ½ cup radishes thinly sliced
* 3 scallions stalks – chopped
* ½ cup kalamata olives
* ½ cup feta cheese optional
* ½ cup basil leaves loosely packed and torn (optional)


Get the full printable recipes:
Baked Asparagus recipe ► https://foolproofliving.com/baked-asparagus-recipe/
Asparagus Salad recipe ► https://foolproofliving.com/asparagus-salad/


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How To Make Baked Asparagus & Asparagus Salad Recipe

This asparagus salad recipe is a perfect spring side dish! If you want to get ahead, you can make the Avocado Dressing up to a day in advance.

garlic (grated)

peas (thawed)

Avocado Dressing

feta

pine nuts

Mint or basil leaves (for garnish)

Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.

At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.

Delicious and satisfying Quinoa Asparagus Salad is a combination of roasted asparagus, quinoa, chickpeas and tangy feta cheese; tossed in a simple lemon vinaigrette. This easy gluten free, vegetarian dish is packed with plant-based protein and is perfect as a side or a light meal.

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