An asparagus and spinach salad is a delightful mix of tender-crisp asparagus and fresh spinach. It's light yet satisfying, making it perfect for a spring or summer meal. Here’s a simple recipe you can follow:
Asparagus and Spinach Salad
Ingredients:
- 1 bunch fresh asparagus (about 1 pound), trimmed
- 4 cups fresh spinach leaves, washed and dried
- 1/4 cup red onion, thinly sliced
- 1/4 cup cherry or grape tomatoes, halved
- 1/4 cup crumbled feta cheese or shaved Parmesan (optional)
- 1/4 cup toasted pine nuts or sliced almonds (optional)
- 1 avocado, sliced (optional)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions:
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Prepare the Asparagus:
- Bring a pot of water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp.
- Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. After a few minutes, drain and pat dry. Cut into bite-sized pieces if desired.
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Prepare the Salad Ingredients:
- In a large bowl, combine the fresh spinach leaves, red onion, and cherry tomatoes.
- If using avocado, slice it just before serving to prevent browning.
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Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice (or vinegar), Dijon mustard, honey (or maple syrup), salt, and black pepper until well combined.
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Assemble the Salad:
- Add the asparagus pieces to the bowl with the spinach and other vegetables.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- If using, sprinkle crumbled feta or Parmesan cheese and toasted nuts or sliced almonds over the top. Add avocado slices if desired.
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Serve:
- Serve immediately to enjoy the fresh, crisp flavors.
This salad is great as a light lunch or as a side dish to complement a main course. Enjoy!
