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Fresh Asparagus and Feta Salad with Zesty Lemon Vinaigrette

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A bright and refreshing salad featuring tender-crisp asparagus, creamy feta, and a zesty lemon vinaigrette. Perfect for spring and summer, this quick and easy salad is a crowd-pleaser with a perfect balance of creamy, crunchy, and tangy flavors.

Ingredients

Scale
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 4 ounces feta cheese, crumbled
  • 1 cup cherry tomatoes, halved (optional)
  • 1 small red onion, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1 teaspoon honey or maple syrup (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse and trim the woody ends off 1 pound of fresh asparagus. Cut into 2-inch pieces.
  2. Bring a large pot of salted water to a rapid boil. Add the asparagus and cook for 2 minutes until bright green and tender-crisp. Immediately transfer to a bowl of ice water for 2 minutes to stop cooking and preserve color. Drain well and pat dry with paper towels.
  3. While asparagus cools, halve 1 cup cherry tomatoes, thinly slice 1 small red onion, and chop 2 tablespoons fresh parsley. Set aside.
  4. In a small bowl or jar, combine 1/4 cup fresh lemon juice, 1/3 cup extra virgin olive oil, 1 teaspoon Dijon mustard, 1 minced garlic clove, and 1 teaspoon honey or maple syrup if using. Whisk or shake vigorously until emulsified. Season with salt and freshly ground black pepper to taste.
  5. In a large mixing bowl, toss the blanched asparagus, cherry tomatoes, red onion, and parsley. Crumble 4 ounces feta cheese over the top. Drizzle with the zesty lemon vinaigrette and gently toss to combine.
  6. Taste for seasoning and add more salt, pepper, or lemon juice if needed. Let the salad sit for 5-10 minutes to let flavors meld, or serve immediately for maximum freshness.

Notes

Blanch asparagus for exactly 2 minutes and immediately cool in ice water to keep it tender-crisp. Use freshly squeezed lemon juice for best flavor. Toss gently to keep feta from becoming mushy. Make vinaigrette ahead and chill for better flavor. Store leftovers in airtight container up to 2 days; keep dressing separate if possible.

Nutrition

Keywords: asparagus salad, feta salad, lemon vinaigrette, spring salad, easy salad, healthy salad, vegetarian salad, gluten-free salad

Find it online: https://sofiaspice.com/fresh-asparagus-and-feta-salad-recipe-easy-zesty-lemon-vinaigrette/