Description

This fresh and vibrant asparagus salad is perfect for spring and summer, featuring crisp veggies, a tangy lemon vinaigrette, and toasted hazelnuts. It’s a deliciously refreshing side dish, bursting with flavor and perfect for any gathering.

Ingredients

1 pound asparagus

4 cups butterleaf lettuce

1 cup baby peas (thawed) or sugar snap peas, sliced diagonally

1 cup sliced radishes

1 green onion, thinly sliced

2 tablespoons chopped fresh dill

¼ cup toasted hazelnuts or walnuts, roughly chopped

For the Dressing:

1 tablespoon white wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

½ teaspoon honey

½ teaspoon garlic powder

⅓ cup olive oil

Salt and black pepper to taste

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Instructions

Snap off the bottom of each asparagus spear and cut each spear on a bias in thirds.
Prepare a medium bowl of ice water.
Bring ⅓ cup of water to a low boil in a medium skillet over medium-high heat. Add the asparagus spears and cook for 3 to 5 minutes, or until tender-crisp.
Drain the asparagus and transfer to the ice bath to cool for 5 minutes. Drain well and pat dry.
In a large bowl, whisk together the vinegar, lemon juice, mustard, honey, and garlic powder. Gradually drizzle in the olive oil while whisking. Season with salt and pepper.
Add the asparagus, peas, radishes, green onions, and dill to the dressing and toss well to coat.
Place the lettuce on a serving platter and spoon the salad mixture over the top. Garnish with toasted hazelnuts or walnuts.

Notes

You can substitute the hazelnuts with slivered almonds, pine nuts, or pistachios.

For a creamy twist, crumble feta cheese into the salad.

Store leftovers in an airtight container for up to 2 days, but consume quickly for the best texture.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Salad
Method: No-Bake
Cuisine: American