Chopped Asparagus Greek Salad (Printable Version)
Crunchy asparagus with greens, chickpeas, feta and bright lemon dressing for a light, flavorful spring dish.
# Ingredients:
→ Salad
01 -
115 g asparagus, trimmed and cut into 5 cm pieces
02 -
3 cups mixed salad greens
03 -
425 g canned chickpeas, rinsed and drained
04 -
1 cup grape tomatoes, halved
05 -
2 Persian cucumbers, halved lengthwise and thinly sliced
06 -
80 g red onion, finely diced
07 -
80 g kalamata olives, pitted
08 -
55 g feta cheese, crumbled
→ Greek Lemon Dressing
09 -
3 tablespoons extra virgin olive oil
10 -
Juice of ½ lemon
11 -
0.25 teaspoon dried oregano
12 -
0.25 teaspoon fine salt, or to taste
13 -
0.25 teaspoon ground black pepper, or to taste
# Steps:
01 -
Bring a medium pot of salted water to a boil. Add asparagus pieces and cook for 2 minutes. Remove promptly with a slotted spoon and transfer to a bowl of ice water to halt cooking. Once cooled, drain thoroughly.
02 -
In a large mixing bowl, add mixed greens, blanched asparagus, chickpeas, grape tomatoes, cucumbers, red onion, kalamata olives, and crumbled feta cheese.
03 -
In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and black pepper until well emulsified.
04 -
Pour the dressing over the salad mixture and toss gently to ensure even distribution. Adjust seasoning with additional salt and black pepper to taste.
# Notes:
01 -
To preserve the asparagus’s crisp texture, immerse immediately in ice water after blanching.
02 -
For a robust main course, incorporate protein such as grilled chicken, shrimp, salmon, hard-boiled eggs, or tuna.
03 -
Serve as a vibrant accompaniment to springtime mains or holiday meals.