Mediterranean Asparagus Salad (Edit recipe)

Caked By Katie

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Fresh, vibrant, and full of bright flavors, this easy Mediterranean asparagus salad is the perfect side dish.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

18

Serves: 4

Ingredients

Salad

1 bunch Asparagus, trimmed & cut into 2-inch pieces
1 cup Tomato, Cherry, halved
0.5 cup Cucumber, diced
0.5 cup Chickpeas, drained and rinsed
0.25 cup Red Onion, thinly sliced
0.25 cup Black Olives, sliced
0.25 cup Feta Cheese, crumbled *can sub plant-based feta
2 Tbsp Parsley, finely chopped
2 Tbsp Basil, Fresh, finely chopped

Dressing

3 Tbsp Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar
1 Tbsp Lemon Juice
1 clove Garlic, minced
0.5 tsp Oregano, Dried
0.5 tsp Dijon Mustard
1 pinch Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Blanch the asparagus by bringing a pot of salted water to boil. Add the trimmed and cut asparagus and cook for 1-2 minutes until bright green. Drain the water and transfer the asparagus to an ice bath. Drain and pat dry.
Make the dressing by combining the olive oil, balsamic vinegar, lemon juice, oregano, garlic, and mustard and whisk well. Season with salt and pepper to taste.
Combine the blanched asparagus, tomatoes, cucumber, chickpeas, red onion, olives, and feta cheese in a large bowl. Drizzle on the dressing and gently toss together to coat.
If desired, serve with a slice of naan or a quinoa pilaf. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	241
Fat:	15 g
Carbohydrates:	21 g
Protein:	7 g
Cholesterol:	8 g
Sodium:	248 mg
Fiber:	5 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.