Asparagus Salad
Vibrant and refreshing, this Asparagus Salad is bursting with tender asparagus, crisp greens, and juicy tomatoes.
Servings 6
Ingredients
- 1 pound fresh asparagus
- 6 cups mixed greens spring mix
- 1 cup cherry tomatoes, halved
- ⅓ cup pecans, toasted
- ¼ cup blue cheese, crumbled
- ¼ cup red onion, sliced
- ½ batch Honey Lime Vinaigrette
Instructions
- Wash and chop your asparagus into 2-3” pieces, discarding the bottoms.
- Heat a saucepan with water and boil the asparagus for a few minutes, or until tender, but not soft.
- Immediately plunge them into a bowl with ice water. This helps to stop the cooking, so they retain their shape and also sets the bright green color. Then drain on paper towels and set side.
- Add the mixed greens into a large salad bowl or platter. Add the asparagus, cherry tomatoes, toasted pecans, red onion and blue cheese crumbles over the top.
- Pour the dressing on top right before serving, and toss to combine.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Asparagus Salad
Amount per Serving
Calories
156
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Carbohydrates
8
g
3
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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