Asparagus Salad

asparagus salad

The idea of serving asparagus in a salad had never occurred to me, until I was served a delicious asparagus salad at a dinner party. I never got around to asking the hostess for the recipe, but this is my humble attempt at recreating it. It’s very good, and a great dish for entertaining, because you can make it in advance.

Asparagus Salad
Prep and Cool time
Total time
Recipe type: Sides, Low-Carb, Gluten-Free, Primal/Paleo, Vegan
Yield: 2 servings
  • 1 bunch asparagus, tough ends trimmed, chopped into 1-inch pieces (10oz)
  • 1 cup cherry tomatoes, halved (5oz)
  • ¼ cup red onions, diced (1oz)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  1. Place the asparagus in a microwave-safe bowl. Add a tablespoon of water. Cover and microwave 5 minutes. Stir and microwave 2 more minutes, until just-tender. Drain into a serving bowl and allow to cool, about 10 minutes.
  2. Meanwhile, chop the tomatoes and the onion. Place the dressing ingredients in a small jar, seal well and shake until well-blended.
  3. Add the tomatoes and the onion to the salad bowl. Pour the dressing on top and gently mix. Serve immediately, or cover and keep in the fridge until ready to serve.
Nutrition Per Serving
Calories: 117; Fat: 7.4g; Carbohydrates: 11.8g; Sugar: 0g; Sodium: 317.5mg; Fiber: 4.2g; Protein: 4.3g
asparagus salad

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