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Chopped Asparagus Salad

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This Chopped Asparagus Salad is fresh, crunchy, and packed with seasonal flavor. Crisp-tender asparagus is combined with cherry tomatoes, red onion, feta, and a simple lemon vinaigrette. It’s a perfect side dish for spring and summer meals, picnics, or light lunches.

Ingredients

Scale

  • 1 bunch fresh asparagus (about 1 lb), trimmed and chopped into 1-inch pieces

  • 1 cup cherry tomatoes, halved

  • 1/4 cup red onion, finely diced

  • 1/3 cup crumbled feta cheese

  • 2 tablespoons fresh parsley or basil, chopped

  • Salt and black pepper, to taste

For the Lemon Vinaigrette:

  • 3 tablespoons olive oil

  • 1 1/2 tablespoons lemon juice (freshly squeezed)

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon honey or maple syrup

  • 1 garlic clove, minced

  • Salt and pepper, to taste

Instructions

  1. Blanch the Asparagus: Bring a pot of salted water to a boil. Add chopped asparagus and cook for 2–3 minutes, until just tender and bright green. Immediately transfer to an ice water bath to cool. Drain and pat dry.

  2. Make the Dressing: In a small jar or bowl, whisk together all vinaigrette ingredients until emulsified.

  3. Assemble the Salad: In a large bowl, combine asparagus, cherry tomatoes, red onion, and feta. Drizzle with vinaigrette and toss to coat.

  4. Season with salt and pepper to taste, and garnish with fresh herbs.

  5. Serve chilled or at room temperature.

 

Notes

  • Add chopped avocado or toasted almonds for extra creaminess or crunch.

  • Great as a side dish for grilled meats or fish.

  • Can be made ahead—just keep the dressing separate until ready to serve.

Find it online: https://ukfinda.com/chopped-asparagus-salad/