Sugar-Free Fresh Asparagus Salad with Lemon Vinaigrette
Bright, crisp, and completely sugar-free, this Fresh Asparagus Salad with Lemon Vinaigrette is a refreshing side dish that bursts with flavor and vibrant color. Featuring tender, blanched asparagus, juicy cherry tomatoes, and tangy red onion, this salad is dressed in a zesty homemade lemon vinaigrette made with Dijon mustard and extra virgin olive oil. The finishing touch of fresh parsley and fragrant lemon zest elevates this dish, making it as beautiful as it is delicious. Ready in just 25 minutes, it’s a healthy, gluten-free, and low-carb delight that’s perfect for spring and summer meals, whether served as a light lunch or an elegant dish alongside your favorite mains.
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Recipe Information
Ingredients
- 450 grams fresh asparagus
- 250 grams cherry tomatoes
- 0.5 whole red onion
- 60 milliliters lemon juice
- 60 milliliters extra virgin olive oil
- 1 teaspoon Dijon mustard
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 15 grams fresh parsley
- 1 teaspoon lemon zest
Instructions
Begin by washing the asparagus. Trim the woody ends and cut the spears into bite-sized pieces, about 1 inch in length.
Bring a pot of water to a boil. Add the asparagus pieces and blanch them for 2-3 minutes until they are bright green and slightly tender.
Immediately drain the asparagus and transfer it to a bowl of ice water to stop the cooking process. After 2-3 minutes, drain and pat dry with a paper towel.
Slice cherry tomatoes in half and place them in a large salad bowl.
Thinly slice the red onion and add to the bowl with the cherry tomatoes.
Add the blanched asparagus to the salad bowl with tomatoes and onion.
In a small mixing bowl, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, sea salt, and black pepper to create the lemon vinaigrette.
Pour the lemon vinaigrette over the asparagus, tomatoes, and onion.
Gently toss all ingredients to thoroughly coat with the vinaigrette.
Finely chop the fresh parsley and sprinkle it over the top of the salad.
Add the lemon zest into the salad and give it a final toss.
Serve the salad immediately or cover and refrigerate until ready to serve.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1315 mg | 57% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 17.8 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1812 mg | 39% | |
*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.
