Sugar-Free Fresh Asparagus Salad with Lemon Vinaigrette
Brighten up your table with this Sugar-Free Fresh Asparagus Salad with Lemon Vinaigrette—a crisp, vibrant dish that’s as wholesome as it is delicious. Featuring blanched asparagus spears that retain their natural crunch, sweet cherry tomatoes, and zesty red onion, this salad is tossed in a tangy, homemade lemon vinaigrette made with olive oil, Dijon mustard, and fresh lemon juice. Perfect for those seeking a sugar-free, gluten-free, and low-carb option, this quick 20-minute recipe packs a refreshing medley of flavors enhanced by fresh parsley and a sprinkle of lemon zest. Whether served as a light lunch, a stunning side dish, or an addition to your spring or summer menu, this salad is guaranteed to impress with its fresh simplicity and vibrant taste.
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Ingredients
- 450 grams fresh asparagus
- 250 grams cherry tomatoes
- 0.5 whole red onion
- 60 milliliters lemon juice
- 60 milliliters extra virgin olive oil
- 1 teaspoon Dijon mustard
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 15 grams fresh parsley
- 1 teaspoon lemon zest
Directions
Step 1
Begin by washing the asparagus. Trim the woody ends and cut the spears into bite-sized pieces, about 1 inch in length.
Step 2
Bring a pot of water to a boil. Add the asparagus pieces and blanch them for 2-3 minutes until they are bright green and slightly tender.
Step 3
Immediately drain the asparagus and transfer it to a bowl of ice water to stop the cooking process. After 2-3 minutes, drain and pat dry with a paper towel.
Step 4
Slice cherry tomatoes in half and place them in a large salad bowl.
Step 5
Thinly slice the red onion and add to the bowl with the cherry tomatoes.
Step 6
Add the blanched asparagus to the salad bowl with tomatoes and onion.
Step 7
In a small mixing bowl, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, sea salt, and black pepper to create the lemon vinaigrette.
Step 8
Pour the lemon vinaigrette over the asparagus, tomatoes, and onion.
Step 9
Gently toss all ingredients to thoroughly coat with the vinaigrette.
Step 10
Finely chop the fresh parsley and sprinkle it over the top of the salad.
Step 11
Add the lemon zest into the salad and give it a final toss.
Step 12
Serve the salad immediately or cover and refrigerate until ready to serve.
Nutrition Facts
| Serving size | (920.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 678.6 |
| Total Fat 58.6g | 0% |
| Saturated Fat 8.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1315.3mg | 0% |
| Total Carbohydrate 40.3g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 17.8g | |
| Protein 13.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 187.1mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 1811.9mg | 0% |
Source of Calories