Ingredients
Salad
- 1 bunch asparagus (woody ends trimmed)
- 1 tablespoon olive oil
- 3 cups crisp salad greens (chopped)
- 1 cup cherry tomatoes (halved)
- 1/2 cup radishes (thinly sliced)
- 1/2 cup crumbled feta cheese
- 3 tablespoons almond slices
Lemon Herb Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme leaves)
- Salt and pepper to taste
Instructions
- Prepare the asparagus: Cut the asparagus into halves or thirds depending on their length to ensure even cooking. Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat. Add the asparagus and cook for 8-10 minutes, turning occasionally until they are tender but still retain some crispness. Adjust cooking time based on asparagus thickness for desired texture.
- Assemble the salad: In a large salad bowl, add the chopped salad greens. Top with the sautéed asparagus, halved cherry tomatoes, thinly sliced radishes, crumbled feta cheese, and almond slices for added crunch.
- Make the vinaigrette: In a jar with a secure lid, combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme leaves), salt, and pepper. Shake vigorously until the dressing is fully emulsified. Taste and adjust seasoning to preference.
- Toss and serve: Drizzle the lemon herb vinaigrette over the assembled salad. Toss gently to ensure even coating of all ingredients with the dressing. Serve immediately for a fresh and flavorful salad.
Notes
- For a softer asparagus texture, cook a few minutes longer in the sauté pan.
- Use fresh thyme leaves if available for a brighter herb flavor.
- Honey can be omitted or substituted with maple syrup for a vegan option.
- This salad is best served fresh but can be refrigerated for up to a day with dressing kept separate.
- To make it gluten-free, ensure salad greens and other ingredients are not cross-contaminated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
