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5 from 3 votes

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
Prep Time15 minutes
Cook Time2 minutes
Passive Time0 minutes
Total Time17 minutes
Servings: 4
Author: Francine Lizotte
Course: Salads & Dressings, Vegetables & Sides
Cuisine: Fusion
Keyword Dairy Free, Gluten Free, Healthy, Low Sodium/No Sodium, Quick & Easy, Summer Food, Vegan & Vegetarian, Vegetables

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 pink salt, or to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • your favorite dressing, such as ranch see Recipe

Directions

  • Blanch the asparagus (*see footnote #1) for 2 minutes before transferring them to an ice bath 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 #2).
  • Add the blanched asparagus and gently toss them in. Serve immediately or transfer to the refrigerator until ready to serve.

Notes

Footnote #1: Here's the link on How to Blanch Asparagus
Footnote #2: If you want to cut down on the calories, this salad doesn’t need dressing or vinaigrette.