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Get It NowEvery spring, I look for every excuse to incorporate asparagus into my meals. This asparagus salad recipe is my latest way to welcome the season and make the most of those fresh veggies popping up. The flavor of the zesty dressing here reminds me a little bit of my Greek salad or Mediterranean salad, but I make this one with crisp asparagus, juicy cherry tomatoes, and tangy feta cheese. It’s a healthy salad recipe to enjoy the best of spring!
Why You’ll Love My Asparagus Salad Recipe
- Only fresh, simple ingredients – This quick side dish uses only fresh seasonal produce and minimal additional ingredients. I use just 6 ingredients for the salad itself, and a handful for the dressing. So simple (and naturally gluten-free, too).
- Vibrant, zesty, and crunchy – I love how the zesty dressing balances the earthy taste of asparagus, sweetness of the cherry tomatoes and peas, and creaminess of the feta. And it’s the perfect combo of crunch and tenderness!
- Faster asparagus prep – No need to roast asparagus! My recipe speeds up the process with a quick blanch, so the whole thing is ready in just 12 minutes.
Ingredients & Substitutions
This section explains how to choose the best ingredients for my cold asparagus salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Salad:
- Asparagus – The star of the show! I prefer thin to medium asparagus spears for salads, as they are sweeter, and luckily this thickness is more common in the spring anyway. Thick ones can work too, though. Cut the asparagus into 1-inch pieces, so that they are bite-sized for your asparagus salad.
- Other Veggies – I also include halved cherry tomatoes (or grape tomatoes work as well), red onions sliced into thin quarter moons, and fresh peas (but I’ve made this with thawed frozen peas and they work fine).
- Feta Cheese – Adds a creamy, tangy contrast. If you’re looking for substitutions, try crumbled goat cheese, cubed mozzarella, or shaved parmesan cheese (my second-favorite for this recipe after feta). For a dairy-free option, just omit the cheese.
- Fresh Herbs – I only used fresh basil leaves, but other herbs (like mint, parsley, or chives) would also be tasty additions to the flavors we have going here.
VARIATION: Give it a nutty crunch!
Sometimes I like to toss in slivered almonds, walnuts, or pine nuts for added texture and a nutty flavor.
Dressing:
- Olive Oil – I use extra virgin olive oil here for its rich flavor, but you could use regular olive oil or even avocado oil if you prefer a milder taste.
- Lemon Juice – For convenience, I just used bottled lemon juice. If you have the time, use fresh lemon juice. You can even throw in some of the lemon zest as well.
- Dijon Mustard – Adds a tangy depth to the dressing and helps it emulsify. If you need a substitute, whole grain mustard or a smaller amount of regular yellow mustard can work well for a slightly different flavor. Not a fan of mustard at all? Feel free to omit it, or add honey if you want more sweetness instead (sometimes I like mine with a little natural sugar-free honey).
- Spices – Garlic powder, sea salt, and black pepper to round out the flavor of the dressing.
How To Make Asparagus Salad
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Blanch the asparagus. Boil water in a pot, then add the asparagus and blanch until it turns bright green. Then, shock in an ice bath to stop cooking. (This prevents it from overcooking from the residual heat.) Drain and pat dry.
FYI: Blanching the asparagus helps it retain its color and improves its texture.
You could toss it into the salad raw, but I much prefer the texture after blanching. It only takes a couple of minutes!
- Combine the veggies. Transfer the asparagus to a large bowl or on a serving platter. Add the tomatoes, red onions, and peas.
- Add the dressing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, sea salt, and black pepper. Pour over the salad and toss to coat.
- Garnish. Top the asparagus salad with the crumbled feta and basil leaves. Hello, spring!
Storage Instructions
- Store: This salad really tastes best made fresh, but if you know you won’t eat it all at once, I recommend storing the asparagus salad and dressing in separate airtight containers in the fridge. They last for up to 3 days this way. When I had the dressing already added, the leftovers lasted only 1 day before they didn’t look or taste very good. Also, if you can, add the basil only right before serving.
- Meal prep: Cut the veggies, blanch the asparagus, and make the dressing. Refrigerate in separate containers for up to 3 days until you are ready to assemble the salad.
Serving Suggestions
I usually just serve this asparagus salad recipe with a protein on the side for an easy spring meal, but it’s also so pretty for a special dinner. Here are some ideas that go nicely with it:
- Make it a meal salad – This salad makes for an easy light lunch if you just add some protein. Simply add some sauteed shrimp, juicy grilled chicken breast, or slices of grilled tuna steak on top.
- Steak – For everyday quick meals, I like to make air fryer sirloin steak, because I can make the asparagus salad while it cooks. If you want to get a little fancy, pair the salad with a air fried filet mignon (just as easy as the sirloin!) or a juicy ribeye (make it after your salad is done).
- Chicken – If whether permits, you can’t go wrong with some grilled chicken thighs. (I love that I now live in a place where I can grill year-round and am trying to take advantage of this!) If you can’t, my creamy lemon chicken would also bring all the zesty flavors together.
- Seafood – I like to grill lobster tails for date nights at home with my husband, but my easy baked salmon or seared scallops make super quick weeknight meals.
- Pork – Serve the salad alongside a piece of crispy pork belly or a grilled pork chop seasoned with a blend of herbs.
More Asparagus Recipes For Spring
Craving more ideas to use your fresh spring produce? Check my other simple and tasty asparagus recipes next:
Asparagus Salad
This asparagus salad recipe is a fresh blend of asparagus, cherry tomatoes, peas, and feta with a zesty dressing. Ready in under 15 minutes!
Ingredients
Tap underlined ingredients to see where to get them.
Salad:
Dressing:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Bring a large pot of water to a boil. Add the asparagus and blanch for 2 minutes, until bright green. Meanwhile, prepare a bowl of ice water. After 2 minutes, immediately plunge the asparagus in ice water to shock and stop the cooking process. Drain and pat dry.
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Transfer the asparagus to a large bowl or platter, along with the tomatoes, red onions, and peas.
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In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, sea salt, and black pepper. Pour the dressing over the salad and toss to coat.
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Top the asparagus salad with the crumbled feta and basil leaves.
Did You Like It?
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Recipe Notes
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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10 Comments
Rosanne Dworaczyk
0This salad was GREAT! It was easy to make and a perfect spring salad! I used frozen peas but forgot to thaw them, so I tossed them in with the asparagus the final 30 seconds of cooking and they turned out crisp tender – just like the asparagus. Not only are the flavors delicious, the presentation is beautiful too. I will definitely make this again and again. Thank you!
Natasha
0This asparagus salad recipe uses fresh ingredients so the salad came out crunchy, vibrant, fresh and the dressing was so good it stepped up the recipe a lot!
Sha
0LOVE THE ZESTY DRESSING! It can be paired to any meat recipes. I’m addicted to this 😍
Jana R
0YUM! We added some roasted red peppers and it was a huge hit with my family. Will definitely make again!
Paula Suzanne Roberts
0This absolutely delicious! It is versatile as well.
Rose
0Loved making this asparagus salad. I served it over a grilled chicken breast. So good!
Mason
0This salad is so pretty. My husband doesn’t like peas so I left them out, but other than that I made it exactly as written and it turned out great. I think I will be making it again this weekend for Easter brunch. Thanks for sharing.
Lally
0The dressing was so simple yet so flavorful. Definitely making extra to use on other salads too. I used goat cheese instead of feta, and it worked beautifully. Love the tanginess it added.
Ina
0I tried out the nutty crunch variation and I love the extra texture and flavor of my dish. I also swapped it out for some shaved parmesan instead and it added a nice kick to the salad.
Lauren
0This was so good! It was just what I was looking for. I’m getting sick of regular salads every night. I loved that this was hearty and had great textures.