Asparagus and Radish Salad Recipe
Vibrant, crisp, and utterly refreshing, Asparagus and Radish Salad brings together the best flavors of spring in one stunning bowl. Tender asparagus, peppery radishes, and creamy feta mingle with garden-fresh greens and herbs, all tossed in a zippy lemon-Dijon dressing. This salad is a celebration of color and crunch, perfect as a light lunch, dinner side, or centerpiece for your next gathering. If you’re in the mood for a dish that’s as nutritious as it is eye-catching, you’re absolutely going to fall for asparagus and radish salad!
Ingredients You’ll Need
Every ingredient for this salad is carefully chosen and couldn’t be easier to find. Each one brings irresistible flavor, texture, or color to the bowl — and together, they create a seriously crave-worthy Asparagus and Radish Salad.
- Asparagus: Fresh green asparagus offers a tender crunch and gorgeous color; trimming and blanching it locks in its vibrant hue.
- Radishes: Thinly sliced radishes add a welcome peppery bite and beautiful pink edges.
- Mixed Salad Greens: These provide the perfect bed for the veggies and soak up the tangy dressing.
- Feta Cheese: Crumbled feta brings a salty, creamy finish that contrasts the crisp greens.
- Fresh Herbs (Parsley or Dill): Chopped herbs layer in fresh, aromatic green notes that brighten the salad.
- Extra Virgin Olive Oil: A smooth, rich base for the dressing that ties everything together.
- Lemon Juice: Freshly squeezed lemon lifts all the flavors and adds a refreshing zing.
- Dijon Mustard: This adds subtle heat and helps emulsify the dressing.
- Honey: Just a hint for gentle sweetness to round off the tangy flavors.
- Salt and Black Pepper: Simple seasonings that bring the whole salad into harmony.
How to Make Asparagus and Radish Salad
Step 1: Prep the Asparagus
Begin by trimming the tough ends off your asparagus and cutting each stalk into bite-sized, 2-inch pieces. This makes them easy to eat and perfect for an even mix in your Asparagus and Radish Salad.
Step 2: Blanch and Shock the Asparagus
Bring a pot of salted water to a rapid boil, then pop in those asparagus pieces. Blanch for just 2–3 minutes until they’re tender-crisp and a gorgeous green, then quickly transfer them to an ice water bath. This locks in color and keeps their texture snappy. Drain thoroughly so your salad stays fresh and not watery.
Step 3: Mix the Veggies and Greens
In a large bowl, combine the cooled asparagus with thinly sliced radishes, your favorite mixed salad greens, crumbled feta, and a generous sprinkle of your chosen fresh herbs. Toss gently so every bite gets a bit of everything.
Step 4: Whisk Together the Dressing
In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and black pepper. Don’t skip this step — a homemade dressing elevates the whole experience!
Step 5: Dress and Toss
Drizzle your zesty lemon-Dijon dressing over the salad. Use clean hands or salad utensils to give everything a gentle toss so the greens glisten and the veggies are evenly coated. Your Asparagus and Radish Salad is ready to steal the show!
How to Serve Asparagus and Radish Salad
Garnishes
A handful of toasted almonds or sunflower seeds delivers extra crunch and nutty goodness. Scatter some extra crumbled feta and an extra pinch of herbs over the top for a finish that looks as spectacular as it tastes.
Side Dishes
This salad is a complete delight on its own, but it shines next to grilled chicken, seared fish, or even a simple herby quinoa dish. The fresh flavors of Asparagus and Radish Salad are perfect for rounding out a springtime menu.
Creative Ways to Present
For an elegant starter, mound the salad onto chilled plates and finish with edible flowers. For a picnic or potluck, layer the components in a clear trifle bowl to showcase their colors. Serve it in lettuce cups for a playful, finger-food twist — the options are endless!
Make Ahead and Storage
Storing Leftovers
Store any leftover Asparagus and Radish Salad in an airtight container in the fridge. It’ll keep well for up to two days, though the greens are best when fresh and crisp. If you anticipate leftovers, keep the dressing separate and only toss what you’ll enjoy right away.
Freezing
Freezing isn’t recommended for this salad. Both the greens and asparagus lose their delicate bite and vibrant color once thawed, making the salad mushy. Instead, savor this bowl of spring while it’s fresh!
Reheating
No need to reheat — Asparagus and Radish Salad is best enjoyed cold or at room temperature. If the asparagus feels too chilled straight from the fridge, simply let the salad sit out for 10 minutes before serving.
FAQs
Can I use white or purple asparagus?
Absolutely! White or purple asparagus both bring unique color and flavor to a classic Asparagus and Radish Salad. Just keep in mind that purple asparagus may lose some of its hue when cooked.
Is there a vegan alternative for feta cheese?
You can easily swap out feta for a plant-based cheese or simply omit it for a dairy-free, vegan version — the salad is still bursting with flavor and texture.
What other herbs work well in this salad?
Fresh mint, chives, tarragon, or basil are all lovely additions. Feel free to mix and match your favorite herbs for a personalized twist on Asparagus and Radish Salad.
How can I make it more filling for lunch?
Toss in a handful of cooked quinoa, chickpeas, or even some grilled shrimp or chicken. These protein additions make the salad a hearty, complete meal.
Can I prepare the salad in advance?
You can prep all the veggies and make the dressing ahead of time, but for maximum freshness and crunch, assemble and dress the Asparagus and Radish Salad just before serving.
Final Thoughts
This Asparagus and Radish Salad is proof that simple, seasonal ingredients can create something utterly magical. I hope you give it a try and experience just how delicious spring on a plate can be. Let this gorgeous salad brighten up your table and your day!
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Asparagus and Radish Salad Recipe
- Total Time: 13 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A refreshing and vibrant salad featuring crisp asparagus, peppery radishes, mixed greens, and creamy feta cheese, dressed in a zesty lemon-Dijon vinaigrette. Perfect for a light and healthy meal or as a side dish at your next gathering.
Ingredients
Asparagus Salad:
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
Additional Ingredients:
- 1 cup thinly sliced radishes
- 2 cups mixed salad greens
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped fresh herbs (such as parsley or dill)
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- Salt and black pepper to taste
Instructions
- Blanch Asparagus: Bring a pot of salted water to a boil. Add asparagus and blanch for 2–3 minutes until tender-crisp, then transfer to an ice bath to cool. Drain well.
- Prepare Salad: In a large bowl, combine blanched asparagus, radishes, salad greens, feta, and fresh herbs.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Toss and Serve: Drizzle the dressing over the salad and toss gently to coat. Serve immediately.
Notes
- For extra crunch, add toasted almonds or sunflower seeds.
- This salad pairs well with grilled chicken or fish for a light meal.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: No-cook / Blanching
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 140
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
