Nut-Free Fresh Asparagus Salad with Lemon Vinaigrette
Bright, zesty, and effortlessly elegant, this Nut-Free Fresh Asparagus Salad with Lemon Vinaigrette is the perfect seasonal side dish or light appetizer for any occasion. Featuring tender blanched asparagus, juicy cherry tomatoes, crisp English cucumber, and a bite of red onion, this colorful salad is as nutritious as it is delicious. The star of this recipe is the homemade lemon vinaigrette, a lively blend of olive oil, fresh lemon juice, Dijon mustard, a touch of honey, and garlic that ties all the ingredients together with a tangy, slightly sweet finish. Ready in just 25 minutes, this vibrant salad is completely nut-free, making it an allergy-friendly option for gatherings. Serve it chilled or at room temperature for a refreshing dish that pairs beautifully with grilled meats, seafood, or crusty bread. Perfect for spring and summer dining, this recipe is a must-try for lovers of fresh, wholesome flavors!
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Recipe Information
Ingredients
- 1 pound fresh asparagus
- 1 pint cherry tomatoes
- 1 medium English cucumber
- 0.25 medium red onion
- 0.25 cup olive oil
- 0.25 cup lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic
- 0.25 cup fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of water to a boil. While waiting for it to boil, prepare an ice bath by filling a large bowl with ice and water.
Trim the woody ends off the asparagus spears, about 1 to 2 inches from the bottom.
Once the water is boiling, blanch the asparagus by adding them to the boiling water for 2-3 minutes, until they are bright green and just tender.
Quickly transfer the asparagus to the ice bath to stop the cooking process, then drain and pat dry with paper towels.
Slice the asparagus diagonally into 1-inch pieces. Set aside in a large salad bowl.
Halve the cherry tomatoes and add them to the salad bowl.
Peel and slice the cucumber into thin half-moons and add them to the salad.
Thinly slice the red onion and add it to the salad.
Mince the garlic clove and chop the fresh parsley.
In a small mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
Pour the lemon vinaigrette over the salad ingredients in the large bowl and toss gently to combine, ensuring all the vegetables are coated evenly.
Sprinkle the chopped parsley on top of the salad.
Refrigerate the salad for at least 15 minutes to allow the flavors to meld.
Serve cold or at room temperature as a refreshing side dish or appetizer.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 28.0 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2321 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
