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  • Haley Addis

Asparagus Salad

This salad is SO green, SO simple, and SO delicous! I made this for our Mother's Day Brunch this year because I thought it was important to have something refreshing and light to balance out the waffles, potatoes, etc. This salad is perfect as a side dish for dinner or you could make it into a meal by adding some beans and grains! Although I call this "aspargus salad," there is plenty of other goodness in it!


Asparagus Salad Recipe


1 bunch asparagus

1 package fresh peas

4 oz baby spinach

8 oz shaved brussel sprouts

1 oz petite greens

roasted almonds, roughly chopped

1/4-1/2 cup lemon juice

1/4 olive oil

freshly ground black pepper, to taste



1. Cut the tender tops off the asparagus stalks (about 2-3 inches). Reserve the stems for another use.

2. Blanch the asparagus tops and peas (to blanch you add the ingredients to pot of boiling water for 45-60 seconds then transfer to bowl of ice water, drain once cool).

3. Toss asparagus, peas, spinach, brussel sprouts, and petite greens together.

4. Add lemon juice (start with 1/4 cup and add more to taste), olive oil, and pepper. Toss to coat.

5. Top with almonds and serve immediately.

Note: This would also be good with a vinegar based dressing if you want to substitute something else for the lemon and oil! Let me know if you try it with a different dressing!

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