Description
A light and refreshing salad made with crisp asparagus and broccoli, tossed in a lemony vinaigrette and topped with feta and toasted almonds.
Ingredients
- Fresh Asparagus: 1 bunch, trimmed and cut into 2-inch pieces
- Broccoli Florets: 2 cups, cut into bite-sized pieces
- Cherry Tomatoes: 1 cup, halved
- Red Onion: ¼ small, thinly sliced
- Feta Cheese: ½ cup, crumbled
- Almonds: ¼ cup, toasted (sliced or slivered)
- Lemon Juice: From 1 large lemon
- Olive Oil: 3 tablespoons
- Dijon Mustard: 1 teaspoon
- Honey: 1 teaspoon
- Salt and Pepper: To taste
Instructions
- Preheat Your Equipment: Fill a large pot with water and bring it to a boil. Set a large bowl of ice water nearby.
- Combine Ingredients: Whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl. Set aside.
- Prepare Your Cooking Vessel: Once the water boils, add broccoli and cook for 1 minute. Add asparagus and blanch both for another 2 minutes.
- Assemble the Dish: Immediately transfer vegetables to the ice bath to stop cooking. Drain well and pat dry.
- Cook to Perfection: In a large bowl, combine blanched vegetables, cherry tomatoes, and red onion. Toss with the vinaigrette.
- Finishing Touches: Top with crumbled feta and toasted almonds.
- Serve and Enjoy: Serve chilled or at room temperature.
Notes
- Tip: Use fresh asparagus with firm stalks and tight tips for best results.
- Tip: Chill the salad before serving to enhance the flavor.
- Tip: Don’t skip the ice bath to keep the veggies vibrant and crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg