For many of us, spring means asparagus will start appearing at farmer’s markets. Asparagus provides hefty dose of antioxidants to help slow aging process and reduce inflammation, fiber for heart and gut health and folate for a healthy brain. Try adding some spears to omelets or throw on the grill with your favorite protein. Or, make them the highlight of a light lemony green salad, like this one!
Asparagus Spring Salad with Lemon Dressing
Refresing spring salad tossed with a light lemon dressing
Ingredients
- 10 stalks asparagus
- 2 cups spring mix
- 2 each mini cucumbers or 1 medium cucumber
- 1/4 cup radishes, thinly sliced
- 1/4 cup sweet peas
- 1/4 cup feta cheese
- 1/2 each lemon
- 2 Tbsp olive oil
- 2 Tbsp champagne or white wine vinegar
- 1 tsp dried oregano or Italian seasoning
- Sea salt and freshly ground black pepper
Instructions
- Trim woody ends from asparagus, rinse and place in a microwave-safe dish. Heat in microwave for about 2-3 minutes, until asparagus is cooked but still tender. Let cool and slice stalks into about 2-inch pieces.
- Add leafy spring mix to salad bowl. Toss in cut asparagus, cucumbers, radishes and peas.
- Zest lemon half and add to salad. Then squeeze juice of lemon half into a small bowl.
- Add olive oil, vinegar and oregano or Italian seasoning herbs to bowl with lemon juice; whisk well to combine.
- Drizzle lemon salad dressing onto salad; toss lightly to combine. Add salt and pepper, to taste. Top with feta cheese. Enjoy!
Notes
Add chopped egg for extra protein.
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