This asparagus salad is the perfect side; full of delicious veggies tossed in a light dressing, and sprinkled with fresh parmesan and crisp sliced almonds. It’s easy to make and goes well with almost every protein. Here’s how!
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Ingredients You’ll Need
There are a dozen ways to make spring salad recipes, but here is my favorite. Plus a few ingredient notes…
- Asparagus: We’ll use roasted asparagus. You can make a raw asparagus salad here, although our family prefers to roast it to soften its texture and bring out its natural sweetness. Chop off those woody ends while prepping, they’ll naturally snap off if you bend asparagus in the center.
- Other veggies + herbs: Chopped tomatoes, shallots, and parsley.
- Goodies: Fresh parmesan, and roasted/sliced almonds for delicious texture.
How About Shaved Asparagus?
If you have a bit of extra time, shaved asparagus salad is a beautiful choice. Doing this with a veggie peeler, you’ll essentially slice your asparagus spears into veggie noodles. This is a great way to eat a raw asparagus salad without the tough texture!
How to Make Cold Asparagus Salad
This asparagus salad recipe comes together easily with a bit of roasting and chopping. Here’s how, with step-by-step photos to guide you:
- Roast the asparagus.
- Make the dressing.
- Tossing everything together in a bowl.
Storing Tips + Tricks
Although this asparagus salad is definitely best served fresh, as the veggies will be crispiest then, stash any leftovers you have in the fridge in an airtight container. If you’re meal prepping this dish, or planning to save some for later, you can always wait to dress the salad and definitely store parmesan and almonds separately.
Serving Recommendations
This cold asparagus salad is perfect for almost every protein. Some of our favorite ways to serve it include:
More Spring Salad Recipes
Asparagus Salad
Servings :4 servings
Instructions
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Preheat oven to 350 F, option to line a baking sheet with parchment paper for easy clean up.
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Spread asparagus on baking sheet and drizzle with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon black pepper. Cook until asparagus is just fork tender, about 10 minutes.
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Meanwhile, combine the parsley, shallot, lemon juice, remaining ?? salt, and remaining 1/4 teaspoon black pepper. While whisking, slowly drizzle in the remaining 1/3 cup of olive oil.
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Assemble the salad by placing green beans, almonds, parmesan, {??tomatoes??}, together in a large bowl. Drizzle with dressing and toss to combine.
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Nutrition
Calories: 429kcalTotal Carbohydrates: 11gProtein: 14gFat: 39gSodium: 597mgFiber: 5gSugar: 4gNet Carbs: 6g
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