Spring Asparagus Salad

I love and crave fresh, seasonal salads in the springtime. Asparagus are one vegetable that are beautiful, nutritious and abundant in the spring. This salad is colorful and so festive for a perfect entree salad or side salad. The asparagus is complimented by watermelon radish with a deep pink color, tai-colored cherry tomatoes, crunchy cucumbers, fresh greens, crumbled feta and more. For added protein, soft boiled eggs are the perfect compliment. I love eating this with my lemon tahini dressing for the most delicious and creamy dressing. I hope you give this a try!

Spring Asparagus Salad

Shivangi Rao
By Shivangi Rao
Prep Time 20 minutes
Course Appetizers, Side Dish, Vegetarian Dishes
Servings 4


Ingredients for Salad:

  • 1/2 pound trimmed asparagus (tough bottoms trimmed)
  • 4 radishes sliced I love using watermelon radishes
  • 1 persian cucumber sliced
  • 1/2 cup cherry tomatoes cut into halves
  • 1 avocado sliced
  • 3 cups mixed greens chopped
  • 3 soft boiled eggs cut in halves optional
  • 1/2 cup crumbled feta optional
  • 1/4 cup pine nuts
  • salt and pepper to taste
  • 1/2 cup dressing of choice I love eating this with my lemon tahini dressing
  • lemon wedges for garnish optional


Instructions for Salad:

  • First, blanch the asparagus by bringing a pot of water to a boil, add the asparagus in, and remove it in exactly 2-3 minutes. Drain and rinse in cold water (this is important to preserve the color). Once completely cold, dry on a clean towel. Chop into 2 inch pieces.
  • Boil eggs in a separate pot with boiling water for 6-7 minutes (or more if you like hard boiled eggs). Cool, peel, cut into halves and set aside.
  • Assemble all ingredients in a large mixing bowl.
  • Drizzle dressing on top and mix well. Garnish with lemon wedges.
  • Serve immediately!
Tried this recipe?Mention @raodyrecipes if you like it!

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