I say this asparagus summer salad recipe a perfect way to add more greens to your day. When I think of summer cool fresh inspired salads is what comes to mind and this is just that. This spring asperagus salad is such a top crowd pleaser with my family and friends. I am sure it will be with yours as well.
When I first made this salad I instantly fell in love with it. I got very creative with the original version I tried not that it wasn’t good. The version I tried was a little complicated and not very clear. I wanted to make things easier and add a bit more flavor. After some playing around with the origanial recipe and some tweaking it took this summer salad to the next level.
Since then I must have made it over a dozen times now. My friands and family know that I am alwasy trying to find new and creative ways to add more green goodness (aka green veggies) to my plate and this one delivers that and more.
With the wheather getting warmer it just feels great to eat a nice salad that is not your boring old greens.
This healthy salad recipe has it all. Texture, flavor, packed with vitamins and minerals, and oh, can I just mention yummy delicious flavors again?
What is also fabulous about this dish is that you can whip it up in under 30min and serve it as a wonderful side dish or as a full-on meal on its own. Being a busy mom of a toddler dinner needs to be able to be on the table in 30 min or less.
Plus I can feel good about what is on my fork knowing that is one of those simple healthy recipes that does a body good.
There are some variations to that salad that I have listed at the bottom if you want to try. I have made this with different proteins and it works just as great if you choose to leave them out. Completely up to you how you decide to dress this up or not.
If you are into searching for that perfect low-carb recipe to get on the table tonight this one delivers that too. Honestly, so many reasons to fall in love with this summer salad.
I am sure you are getting the point about how this is such a simple healthy recipe that you can do so much with and why it is one of my favorite go-to summer salad recipes.
That all being said let’s get to it, shall we? I have included a shopping guide as well as the ingredients and instructions on how to whip up this yummy dish.
Have a fun time cooking friend and Bon appetite to you!
Asparagas Summer Salad Recipe Shopping Guide
Asparagus– What helps make this salad so much fun is the asparagus is not fully cooked but rather blanched so that it is nice a crip. The crunch gives it that fresh taste when you eat it.
Peas- The sweetness that these little green bits of yumminess bring to the salad is just delicious.
Edamame beans-brings a hint of sweetness and buttery flavor to this dish.
Zucchini- not only does it give this summer salad some great color it is loaded with vitamins.
Goat cheese-what is not to love about this creamy cheese. It gives the salad a ting of salty flavor and with a bit of a tang.
Parmigiano cheese-this cheese along with the lemon dressing seem to just go hand in hand. The salty and the tang once again to add that pow!
PrintAsparagus Summer Salad Recipe
This summer perfect salad is packed with flavor, texture and green goodness!
Ingredients
- 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:
- 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.
- On a sheet pan roast the hazelnuts for about 5-10 min or just till they start to look a little golden.
- 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.)
- 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.)
- 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
+ show Comments
- Hide Comments
add a comment