Description
Easy Easter Asparagus Salad is a fresh and vibrant spring dish combining crisp asparagus, juicy cherry tomatoes, refreshing cucumbers, and aromatic herbs tossed in a tangy natural dressing made with apple cider vinegar and maple syrup. Light yet satisfying, this colorful salad is perfect for spring gatherings or a healthy weekday meal, offering a balance of simple ingredients, fresh flavors, and optional crunchy toasted almonds for depth.
Ingredients
Scale
Vegetables and Herbs
- 1 cup asparagus tips, fresh and tender
- 1 cup cherry tomatoes, halved
- 1 cup cucumber slices
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
Dressing
- 3 tablespoons olive oil (natural)
- 1 1/2 tablespoons apple cider vinegar (natural)
- 1 teaspoon Dijon mustard (natural)
- 1 teaspoon maple syrup (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Optional
- 2 tablespoons toasted almonds
Instructions
- Prepare the asparagus: Wash the asparagus thoroughly, trimming off the woody ends. Blanch the asparagus tips in boiling water for 2-3 minutes until vibrant and tender-crisp, then immediately transfer them to an ice bath to stop cooking and maintain their bright color.
- Slice the vegetables: Thinly slice the cucumber, halve the cherry tomatoes, and slice the red onion paper-thin to ensure a perfect balance of textures and flavors.
- Make the dressing: In a small bowl, whisk together olive oil (natural), apple cider vinegar (natural), Dijon mustard (natural), and maple syrup (natural). Season with salt and freshly ground black pepper to taste, creating a tangy, slightly sweet dressing that complements the vegetables.
- Toss the salad: Combine the prepared asparagus, cucumber slices, cherry tomatoes, and onion slices in a mixing bowl. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Add herbs and crunch: Fold in chopped parsley and mint for fresh herbal brightness. Sprinkle toasted almonds on top to add a delightful crunch and texture depth.
Notes
- Do not overcook the asparagus to keep its snap and vivid color.
- Keep vegetables and herbs chilled before assembling to intensify flavor and refreshment.
- Let the salad rest for 10-15 minutes after tossing to allow flavors to meld.
- Use fresh parsley and mint for the best aromatic flavor.
- Toast almonds lightly in a dry pan, stirring frequently to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizers
- Method: Boiling and Tossing
- Cuisine: Spring/Seasonal
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: asparagus salad, spring salad, fresh salad, vegetarian salad, gluten free, easy salad, healthy salad
