Asparagus and Radish Salad - Vegetarian
The Spring Fresh Asparagus and Radish Salad celebrates the arrival of spring with a medley of vibrant colors and crisp textures. The tender-crisp asparagus pairs beautifully with the peppery radishes, creating a refreshing and light dish that is perfect for warmer days. The addition of a homemade lemony vinaigrette ties all the flavors together, making each bite juicy and flavorful.
Ingrédients
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 cup radishes, thinly sliced
- 1/4 cup red onion, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Bring a large pot of water to a boil and blanch the asparagus for 2-3 minutes until tender-crisp. Drain and immerse in ice water to stop cooking. Drain and set aside.
- In a large bowl, combine the blanched asparagus, radishes, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, Dijon mustard, honey, salt, and black pepper.
- Pour the dressing over the asparagus mixture and toss to coat.
- Sprinkle with chopped parsley and feta cheese if using.
- Serve immediately or refrigerate until ready to serve.
Nutrition (per 100g)
Serving: 100g | Calories: 150kcal | Carbohydrates: 7g | Protéines: 4g | Fat: 12g | Sucre: 3g
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