Asparagus Salad with Lemony Dressing

Bring out the simple flavor of asparagus with the Roasted Root‘s recipe for asparagus salad with lemon-parsley dressing. Serve this as a side salad along with your main course, or add hardboiled egg and avocado and enjoy as a light meal.

Asparagus Salad with Lemony Dressing

Ingredients

for salad

• 1 bunch asparagus, shaved
• 1 bunch radishes (8 radishes), thinly sliced
• 1 large bulb fennel, thinly sliced
• 1/4 medium red onion, thinly sliced
• 1/2 cup raw walnuts, chopped
• 1/2 cup feta cheese crumbles

for lemon-parsley dressing

• zest of 1 medium lemon
• 3 tablespoons fresh lemon juice
• 1 tablespoon white vinegar
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped
• 3 cloves garlic, minced
• 3/4 teaspoon kosher salt (to taste)

optional toppings

• Hardboiled eggs
• Avocado slices

Directions

Make the lemon-parsley dressing by whisking all ingredients for dressing together; set aside until ready to serve.

Rinse and prepare the asparagus, radishes, fennel and red onion. Add all vegetables except asparagus to a large salad bowl.

For the asparagus, cut off the tough ends and discard. Then, run a vegetable peeler or potato peeler down the full length of each stalk of asparagus, adding these shavings to a large salad bowl. Once you get down to the center of the asparagus and it becomes difficult to peel, chop the remaining parts finely and add to the salad.

Add feta cheese and walnuts to salad bowl. Then, pour salad dressing over salad, and toss to combine. If desired, serve with hardboiled eggs and avocado slices.

Nutrition Information

Serves: 4|  Serving Size: 1/4 of salad

Per serving: Calories: 258; Total Fat: 20g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Cholesterol: 10mg; Sodium: 435mg; Carbohydrate: 17g; Dietary Fiber: 7g; Sugar: 5g; Protein: 10g

Nutrition Bonus: Potassium: 600mg; Iron: 21%; Vitamin A: 20%; Vitamin C: 9%; Calcium: 9% 

Julia Mueller writes the food blog, The Roasted Root, and is the author of Delicious Probiotic Drinks and Let Them Eat Kale!. Having grown up in Lake Tahoe, Julia loves to snowboard, mountain bike, and hike. She enjoys developing recipes that are nutrient-dense, easy to prepare, and approachable to make any night of the week. You can connect with her on Twitter, Facebook, Instagram and Pinterest.

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