Wake up your appetite with this healthy asparagus salad recipe!
It’s bursting with color, crunch, and zesty flavor. Tender-crisp asparagus mingles with fresh spring greens, crunchy radishes, sweet peas, and sliced almonds in a tangy honey mustard dressing.
This delicious mix of spring vegetables will energize and invigorate your body and soul!
Spring Asparagus Salad Recipe
- Asparagus is one of the first veggies to appear in spring and is abundant and affordable!
- Low carb and healthy asparagus salad is a keto dieter’s dream dish. You’ll never miss the carbs!
- Make a few hours ahead so the salad has time to chill as the flavors develop!
- Add or subtract ingredients according to your preference. Anything goes in salad!
- Add proteins to turn asparagus salad into a light lunch or dinner. It’s the perfect companion for grilled or roast chicken or air fried salmon.
Ingredients & Variations
Asparagus – Asparagus is fresh, abundant, and affordable in spring. Look for slender spears that are waxy and springy.
Greens – Fresh leafy greens come in all varieties, from peppery and pungent arugula to tender sweet red flag lettuce, to earthy baby spinach. A spring mix is an excellent choice, but you can mix and match greens to suit your family’s preference.
Peas – If you don’t have the patience to shell fresh peas, frozen peas will work fine! Select baby peas for the best sweet pops of flavor. Fresh pea pods are also abundant in spring, and delightful in asparagus salad. Use them raw, or lightly blanch them along with the asparagus spears.
Radishes ‑ Red radishes are also early spring veggies, and will provide a wonderful crunchy bite and gorgeous color. Slice or cut into chunks.
Dressing – The zesty sweetness of this homemade honey mustard dressing is the perfect complement to this fresh and invigorating salad.
Variations – Add tomatoes, olives, walnuts, or proteins, like chunks of cheese, chicken, or steak. Get creative with other homemade keto dressing options. Consider a creamy ranch, Caesar, or creamy vinaigrette. Other zesty options include this avocado lime dressing or keto Thousand Island.
How to Make an Asparagus Salad
- Trim the tough ends off the asparagus and cut into thirds, (as directed in the recipe below).
- Blanch asparagus by simmering in water in a skillet for a few minutes. Then plunge into a bowl of ice water to halt the cooking.
- Mix dressing ingredients in a bowl, and add the asparagus, radish, peas, and parsley.
- Place greens in a bowl and top with the asparagus mixture.
- Sprinkle with sliced almonds, and garnish with lemon wedges.
Best Tips & Tricks
- Do not overcook the asparagus. Cool it down in ice-water when it turns bright green and is tender-crisp.
- Mix the dressing ahead of time so the flavors have time to develop.
- If making ahead, don’t top the greens until ready to serve so everything stays fresh and crisp.
- Leftovers can be refrigerated in a tightly covered container for 3-4 days.
Awesome Asparagus Recipes
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Asparagus Salad
Equipment
Ingredients
- 1 pound asparagus
- 4 cups mixed greens or arugula
- 1 cup frozen peas thawed
- 1 cup thinly sliced radish
- ¼ cup chopped fresh parsley
- ¼ cup chopped almonds lightly toasted*
- fresh lemon wedges for serving
Dressing
- 2 tablespoons white wine vinegar
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon honey or a low carb sweetener of your choice
- ½ teaspoon garlic powder
- ⅓ cup olive oil
Instructions
- Snap off the bottom of each asparagus spear and cut each spear into thirds.
- Prepare a bowl of ice water.
- In a skillet, place the spears and add ⅓ cup of water. Cover and bring to a simmer. Cook for 3 to 6 minutes or until tender-crisp based on the thickness of the spears. Drain well and transfer the spears to prepared ice bath. Once cooled drain well and gently pat dry.
- In a medium bowl, add the vinegar, mustard, honey, and garlic powder. While whisking, drizzle in the olive oil until well mixed. Add the asparagus, peas, radish and parsley. Toss well to coat.
- Place the greens in a salad bowl and gently top with with the asparagus mixture.
- Garnish with toasted almonds and serve with lemon wedges if desired.
Notes
- *To toast almonds, heat a dry skillet on medium-high. Place chopped almonds in hot skillet and move them around constantly with a spatula until browned. Remove from heat immediately, and allow to cool.
- Parsley can be replaced with mint, cilantro, or 2 tablespoons fresh dill.
- Feta or goat cheese pair well with this salad.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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