Asparagus Summer Salad
Each summer, starting at the end of June, I buy asparagus almost every week. They are small, crunchy and sweet; just the way I like them. In my opinion, when the stems are too big, they are “woody”. Some of my favorite asparagus dishes include my Cream of Asparagus Soup, Pancetta Vegetable Frittata, Pickled Asparagus, Mediterranean Pasta, Asparagus Fish Fillet plus a few sides like my Bacon Wrapped Asparagus, Grilled Asparagus, Asparagus with Maltaise Sauce or Baked Asparagus with Cheese, as well as the featured recipe… my Asparagus Summer Salad!
With a mix of fresh seasonal ingredients, drizzled with a light dressing, this Asparagus Summer Salad pairs wonderfully well with any protein. I like to serve it with grilled chicken, grilled pork or grilled fish but nothings stopping you from serving it with others. It’s incredibly tasty, colorful and so healthy 💚 to eat…
Here is some info about how healthy asparagus is…
Low in calories and packed with vitamins and anti-oxidants such as A, C, E and K, it’s also a great source of fiber. It helps to lower blood pressure (I should eat this vegetable all year round… lol!) and improve digestion. It’s a lovely vegetable to consume when you want to lose weight.
You can enjoy this delicious vegetable by making this healthy and flavorful Asparagus Summer Salad recipe. Be sure to serve this fabulous side dish to your family and friends this season. I bet it will become a favorite…
Bon Appétit! 🍽
NOTE: Many times we enjoy this salad without dressing so if you want to cut down on calories, you might want to try it as is…
Here are more tasty summer salad recipes for you to enjoy… 😀
– Strawberry Salad
– Jicama Mango Pepper Salad
– Summer Creamy Coleslaw
– Creamy Bacon Potato Salad
– Greek Salad
– Classic Pasta Salad
and for even more salad recipes 🥗, click on this link… Recipe Category • Salads & Dressings
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Asparagus Summer Salad
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Ingredients
- 8 large asparagus, tough ends trimmed and cut into 4 equal pieces
- 1 can (12 oz./341 ml.) corn kernels, drained
- 1/2 cup orange peppers, finely chopped
- 8 large cherry tomatoes, washed and halved
- 1/2 can (2.25 oz.) sliced black olives, drained
- 1 large green onion, sliced
- 2 large basil leaves, chiffonade tips & tricks
- 1 tbsp. lemon zest
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- 1 small pinch ground Himalayan sea salt, or to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- your favorite dressing, such as ranch see Recipe
Directions
- In a medium pot with the water reaching the bottom of a steaming basket, bring it to a boil. Add asparagus and cook for 2 minutes.
- Transfer to an ice bath and let them sit for 1 minute. Drain and pat dry; set aside.
- In a medium bowl, combine corn kernels, orange peppers, tomatoes, black olives, green onions, basil, lemon zest, lemon juice, salt and black pepper; toss well.
- Add salad dressing/vinaigrette of your choice and toss until well coated (*see footnote).
- Add the blanched asparagus and gently toss them in. Serve immediately or transfer to the refrigerator until ready to serve.
Notes
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