Nut-Free Fresh Asparagus Salad with Lemon Vinaigrette

Bright, crisp, and bursting with flavor, this Nut-Free Fresh Asparagus Salad with Lemon Vinaigrette is the ultimate side dish or light appetizer perfect for any occasion. Featuring tender blanched asparagus, juicy cherry tomatoes, and refreshing slices of cucumber, this salad offers a medley of textures and vibrant colors. Tossed in a zesty lemon vinaigrette made with olive oil, Dijon mustard, and a hint of honey, every bite is tangy and satisfying. The addition of fresh parsley and sliced red onion elevates the dish with herbaceous and aromatic notes. Best of all, it’s completely nut-free, making it ideal for those with dietary restrictions. Quick and easy to prepare in just 25 minutes, this versatile salad is served chilled or at room temperature, making it a perfect make-ahead dish for picnics, potlucks, or everyday meals.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 pound fresh asparagus
• 1 pint cherry tomatoes
• 1 medium English cucumber
• 0.25 medium red onion
• 0.25 cup olive oil
• 0.25 cup lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic
• 0.25 cup fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Bring a large pot of water to a boil. While waiting for it to boil, prepare an ice bath by filling a large bowl with ice and water.

Step 2

Trim the woody ends off the asparagus spears, about 1 to 2 inches from the bottom.

Step 3

Once the water is boiling, blanch the asparagus by adding them to the boiling water for 2-3 minutes, until they are bright green and just tender.

Step 4

Quickly transfer the asparagus to the ice bath to stop the cooking process, then drain and pat dry with paper towels.

Step 5

Slice the asparagus diagonally into 1-inch pieces. Set aside in a large salad bowl.

Step 6

Halve the cherry tomatoes and add them to the salad bowl.

Step 7

Peel and slice the cucumber into thin half-moons and add them to the salad.

Step 8

Thinly slice the red onion and add it to the salad.

Step 9

Mince the garlic clove and chop the fresh parsley.

Step 10

In a small mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.

Step 11

Pour the lemon vinaigrette over the salad ingredients in the large bowl and toss gently to combine, ensuring all the vegetables are coated evenly.

Step 12

Sprinkle the chopped parsley on top of the salad.

Step 13

Refrigerate the salad for at least 15 minutes to allow the flavors to meld.

Step 14

Serve cold or at room temperature as a refreshing side dish or appetizer.

Nutrition Facts

Serving size	(1243.7g)

Amount per serving	% Daily Value*
Calories	783.5

Total Fat 60.6g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 1572.2mg	0%
Total Carbohydrate 55.2g	0%
Dietary Fiber 16.5g	0%
Total Sugars 28.0g
Protein 16.1g	0%

Vitamin D 0IU	0%
Calcium 233.1mg	0%
Iron 12.9mg	0%
Potassium 2321.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.7%

Protein: 7.8%

Carbs: 26.6%