Asparagus Salad

I make this asparagus salad every year to welcome spring, and honestly it feels like a little celebration on a plate. Living in Chicago, spring likes to tease us. One warm day, then snow the next. So when asparagus finally shows up looking bright and fresh, I take it as a sign and make this salad right away.

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This asparagus salad is light, crisp, and refreshing. It is full of spring veggies, tossed gently, and finished with a creamy avocado dressing that ties everything together. I love it for an easy lunch, but it also works perfectly as a side dish for just about anything.

Why I Keep Making This Asparagus Salad

This is one of those recipes that looks fancy but is actually very simple.

It comes together fast
It uses fresh seasonal produce
It tastes bright and lemony
It feels special without being complicated

If you are short on time but still want something fresh and homemade, this asparagus salad is a win.

Asparagus Salad Ingredients

Here is exactly what you need to make this asparagus salad, just like the original inspiration.

Asparagus
Look for 2 bunches with thin, snappy spears. Trim off the tough ends and cut the tender parts into 1 inch pieces.

Peas
I usually use frozen peas that have been thawed. They are easy and sweet. You can blanch fresh peas if you have them.

Garlic olive oil lemon juice and sea salt
These lightly season the asparagus and peas before everything comes together. Simple but important.

Radishes
They add crunch and a pop of color.

Avocado dressing
This gives the salad a lightly creamy finish. You can make it up to one day ahead, which is great for busy days.

Feta cheese
Salty and tangy. I love it here, but you can skip it if you want to keep the salad vegan.

Pine nuts
For rich flavor and crunch.

Fresh mint or basil
This really takes the salad over the top. Do not skip the herbs if you can help it.

How I Make Asparagus Salad

This asparagus salad comes together in three easy steps.

Step 1 Cook the asparagus

I bring a large pot of salted water to a boil and set a bowl of ice water next to the stove. I drop the asparagus into the boiling water and blanch it for about one minute. It should be tender but still bright green. Then straight into the ice water to stop the cooking. Drain well and pat dry with a towel.

Step 2 Season the veggies

At the bottom of a large bowl, I whisk together the olive oil, lemon juice, grated garlic, salt, and pepper. I add the asparagus and peas and gently toss until everything is lightly coated.

Step 3 Assemble the salad

I transfer the asparagus and peas to a platter. Then I drizzle some avocado dressing over the top and finish with feta, radishes, pine nuts, and fresh herbs. I taste and add a little more salt or pepper if needed.

That is it. Easy and fresh.

My Best Tips for This Asparagus Salad

Do not overcook the asparagus. One minute is perfect
Always dry the asparagus well so the salad does not get watery
Drizzle the avocado dressing instead of tossing it all in
Add herbs right before serving so they stay fresh

If it looks a little rustic, that is part of the charm.

Serving Suggestions

This asparagus salad is my favorite spring side dish. I serve it with veggie burgers, black bean burgers, pasta dishes like simple garlic spaghetti, or pretty much any protein.

It also packs up nicely for a picnic. Just wait to add the herbs until the last minute.

When I want a light meal, I eat this asparagus salad on its own and toss in a handful of crispy roasted chickpeas for extra protein.

Make Ahead and Storage

You can blanch the asparagus and make the avocado dressing up to one day in advance. I recommend assembling the salad right before serving so everything stays crisp and bright.

Leftovers will keep in the fridge for about one day, but it is definitely best fresh.

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