Asparagus Summer Salad
Fresh, colorful, & easy to make, this Asparagus Summer Salad is a great one to add to your recipe folder. It pairs so well with many proteins
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
Footnote: If you want to cut down on the calories, this salad doesn’t need dressing or vinaigrette.