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–+ servings

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.