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Cold Asparagus Salad with Lemon Vinaigrette


This cold asparagus salad is full of bright, fresh, spring flavors! Crisp asparagus pairs perfectly with red onion, bell pepper, creamy avocado and fresh mint. A light lemon vinaigrette dressing ties everything together. It’s a perfect spring or summer salad and a yummy side dish or a light lunch.

Need more light, healthy salads? You’ll love this quinoa salad with asparagus, this cold Asian noodle salad, and this chopped veggie salad. And if that’s not enough, here are 36+ more easy healthy salads!

Recipe Ingredients

You’ll need the following ingredients to make this cold asparagus salad:

For the dressing:

  • Lemon juice
  • Dijon mustard
  • Honey
  • Coarse salt
  • Black pepper
  • Olive oil

For the salad:

  • Asparagus
  • Red pepper
  • Cucumber
  • Red onion
  • Avocado
  • Parmesan cheese
  • Mint

Ingredients needed for cold asparagus salad with lemon vinaigrette.

How to make cold asparagus salad: Step by step

Asparagus cooking in boiling water.
Place the asparagus in boiling water for 2 minutes.
Asparagus pieces in an ice bath.
Immediately transfer the asparagus by shocking it in an ice bath to retain its color and to stop it from cooking. 
Ingredients for the lemon vinaigrette being whisked together.
Whisk together dressing ingredients.
All ingredients for the cold asparagus salad being tossed together.
In a large bowl, toss everything together and serve right away!

Ingredient Notes & Substitutions

Asparagus: I like to look for asparagus that’s not too thin. It makes for a crunchier, more hearty texture.

Parmesan cheese: Feta or goat cheese also pair well with this salad

Additions: You can add cherry tomatoes for extra juiciness! For a protein boost, include grilled chicken or chickpeas. Toasted almonds or pine nuts can provide a nutty flavor and extra texture.

Expert Tips

  • Asparagus: You can absolutely forgo par-cooking the asparagus and just enjoy it raw. However, I think the quick cooking (blanching) of the asparagus mellows out the flavor and makes the salad even better.
  • Cooking the asparagus: When you cook the asparagus, you are looking for it to cook to crisp-tender. Pay close attention to the thickness of your asparagus when cooking. If you use very thin asparagus, you might need to only cook it for 1 minute OR forgo the cooking altogether and enjoy it raw.
  • Storage: This salad keeps well in the fridge in an airtight container for 3-5 days.
Cold asparagus salad with lemon vinaigrette on white plate with a fork.

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Thank you! ~ Casey

Cold Asparagus Salad with Lemon Vinaigrette

Casey Rooney
This cold asparagus salad is full of bright, fresh flavors. Crisp asparagus pairs perfectly with red onion, bell pepper, creamy avocado, and fresh mint. A light lemon vinaigrette dressing ties everything together. It's a perfect spring or summer salad and a yummy side dish or a light lunch.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 4

Ingredients
  

For the salad

  • 2 bunches of asparagus medium thickness, not too thin
  • 1 red bell pepper, chopped
  • 1 cup cucumber, diced
  • 1 large avocado, diced
  • 1/2 cup shredded Parmesan cheese
  • 2 tbsp mint, chopped

For the lemon vinaigrette dressing

  • 1 lemon, juiced
  • 3 tbsp avocado oil or olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp honey
  • 1/8 tsp EACH coarse salt and black pepper to taste

Instructions
 

  • Prep: Break off the bottoms of the stems of the asparagus and discard. Cut the asparagus into bite-sized pieces.
  • Blanch asparagus: Bring a pot of water to a boil. Place the asparagus in the boiling water. Cook for 2 minutes. Immediately transfer the asparagus by shocking it in an ice bath to retain its color and to stop it from cooking. Drain and set aside.
  • Make the dressing: In a small bowl, add the lemon juice, oil, Dijon mustard, honey, salt, and pepper. Mix until combined. Taste to see if more honey or salt/pepper are needed. 
  • Finish: Add asparagus, red bell pepper, cucumber, avocado, Parmesan cheese, and mint to a large bowl. Toss with the dressing and serve right away.

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One Comment

  1. Casey Rooney says:

    5 stars
    This salad is perfect for spring and it makes an amazing Easter side dish! XO ~ Casey

5 from 1 vote

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