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Asparagus Summer Salad Recipe

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This summer perfect salad is packed with flavor, texture and green goodness!

Ingredients

Scale
  • 1 bunch of asparagus, I like the thick kind but the thin kind will work as well. (You will be cutting them in half lengthwise if the thin kind. If the thick kind I like to cut them as thin as I can lengthwise. Usually about 4 slices.)
  • 1 cup fresh peas or frozen defrosted 
  • 1/2 cup edamame beans fresh or frozen defrosted
  • 5 medium-size radishes (they can run small so if using ones on the smaller side I would use about 7 radishes)
  • 2 raw medium zucchini made into ribbons using a veggie peeler (I tried using a mandolin and it did not really work as nicely or as easily as a veggie peeler) 
  • About 2–3 cups of baby arugula
  • 4 oz of goat cheese plain
  • the zest of one lemon 
  • 1/2 cup toasted hazelnuts (toasted walnuts work great as well)
  • Shredded parmesan cheese 3/4 cup(shaved Parmigiano Reggiano cheese works well too)
  • 1/2 cup fresh lemon juice 
  • 1/4 cup extra virgin olive oil

    Lemon Dressing:

    • 1/2 cup fresh lemon juice
    • 1/4 cup extra virgin olive oil (add some extra olive oil to taste if needed)
    • Add in 1/4 teaspoon of salt and pepper to taste
    • Whisk together in a bowl and set aside 

Instructions

Instructions:

  1. Preheat your oven to 375 degrees. Arrange the asparagus on a sheet pan and lightly coat them with olive oil. Roast them for about 5-10min just till they are slightly cooked. You want them to be a little on the crisp side and not overcooked and limp. 
  2. On a sheet pan roast the hazelnuts for about 5-10 min or just till they start to look a little golden. 
  3. Let your asparagus cool off then cut them length-wise. (Twice if you used thin asparagus and maybe three or four times if you used thick ones.) 
  4. On a serving platter arrange the arugula, peas, edamame beans, radishes, zucchini ribbons, asparagus, hazelnuts, and goat cheese. (Crumble the goat cheese so that it is spread evenly on the dish.)
  5. Add the Parmigiano cheese along with the dressing, toss all the ingredients together and enjoy!  

Notes

Note: 

As mentioned earlier this is such a great summer salad on its own however it is also fantastic with grilled chicken or shrimp or any other protein you wish to add. I have even added hard-boiled eggs to it and it was fabulous. 

This really is a fun and flexible salad. You can make this ahead and it sits well in the fridge for up to 2 days. If planning on making it ahead to serve later I would just hold off on putting the dressing in until right about ready to serve. You don’t want a soggy salad. 

Keywords: summper salad recipes

Find it online: https://monica-living.com/2022/05/12/summer-salad-recipe/