Description
This fresh and vibrant Asparagus and Radish Salad is a perfect way to celebrate spring’s bounty. Crisp asparagus and thinly sliced radishes are tossed in a zesty lemon-Dijon dressing, creating a light and flavorful dish that’s great as a side or a main course.
Ingredients
Scale
Asparagus Salad:
- 1 bunch asparagus (about 1 lb), trimmed and cut into 2-inch pieces
Radish Salad:
- 1 cup radishes, thinly sliced
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small shallot, finely minced
- Salt and black pepper to taste
Optional Toppings:
- 2 tablespoons chopped fresh dill or parsley
- Crumbled feta, toasted almonds, or shaved Parmesan
Instructions
- Blanch the Asparagus: Bring a pot of salted water to a boil. Add the asparagus and blanch for 2–3 minutes until crisp-tender. Drain and transfer to a bowl of ice water to stop the cooking. Pat dry.
- Make the Dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, shallot, salt, and pepper.
- Combine Ingredients: In a large bowl, mix the blanched asparagus and sliced radishes. Drizzle with dressing and toss gently. Add fresh herbs and toppings.
- Serve: Chill or serve at room temperature.
Notes
- Use a mandoline for extra-thin radish slices.
- For more crunch, skip blanching and use raw asparagus ribbons.
- This salad pairs well with grilled fish or chicken.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: No-Cook, Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
