Description

A fresh and flavorful asparagus salad that’s perfect for spring and summer. This easy-to-make recipe features tender asparagus, juicy cherry tomatoes, creamy feta cheese, crunchy almonds, and a bright lemon vinaigrette. It’s simple, elegant, and packed with textures and flavor. Serve it as a light lunch, a side dish, or a beautiful starter at your next gathering — it’s versatile, customizable, and always a crowd-pleaser. Whether warm or cold, this salad brings a refreshing twist to any meal.

Ingredients

1 bunch fresh asparagus (about 1 lb), trimmed and cut into 2-inch pieces
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
½ cup crumbled feta cheese
¼ cup toasted almonds (slivered or chopped)

2. For the dressing:

2 tbsp lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 tsp honey or maple syrup
¼ cup extra virgin olive oil
Salt and black pepper to taste

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Instructions

Trim and prep the asparagus. Blanch in boiling salted water for 2–3 minutes, then shock in ice water. Alternatively, grill with olive oil for 3–4 minutes.
Pat asparagus dry and set aside.
In a small bowl, whisk together the lemon juice, zest, mustard, honey, olive oil, salt, and pepper until emulsified.
In a large bowl, combine asparagus, tomatoes, onion, feta, and almonds.
Drizzle with the dressing and toss gently to coat.
Let rest for 5–10 minutes before serving to allow flavors to meld.

Notes

Add grilled chicken or chickpeas for a heartier version.
Make it vegan by using plant-based feta and maple syrup instead of honey.
This salad is best served fresh but holds well for up to a day in the fridge.

Prep Time: 15 minutes
Cook Time: 5–7 minutes
Category: Salad / Side Dish
Method: Blanching or Grilling
Cuisine: American / Mediterranean Inspired