salad, Side, Veggie

Asparagus Salad

April 19, 2023

Nothing screams “spring” like this verdurous asparagus salad with its crisp veggies, feta cheese, and creamy avocado dressing. It’s easy to make, bright and light, and bursting with flavor. The perfect uplifting side dish to any protein.

Tip:If you want to get ahead, prepare the Avocado Dressing up to a day in advance.



20 minutes


Easy, salad, Side


American, Vegetarian


4 people


1.1 bunch asparagus, tender parts, chopped into 1-inch pieces
2.1 tablespoon extra-virgin olive oil
3.1 tablespoon fresh lemon juice
4.1/2 teaspoon minced garlic
5.1/2 teaspoon sea salt
6.Freshly ground black pepper
7.1/2 cup frozen peas
8.1/3 cup crumbled feta
9.2-3 radishes thinly sliced
10.1/4 cup pine nuts
12.Zest from one lemon
13.Avocado Dressing (see below)

Avocado Dressing

1.1 ripe avocado, pitted
2.3/4 cup water
3.1/4 cup extra virgin olive oil
4.3 tablespoon lemon juice
5.1 tablespoon fresh dill
6.1/2-1 teaspoon minced garlic
7.1/2 teaspoon sea salt
8.Freshly ground black pepper



Prepare Avocado Dressing.

Remove pit from avocado.

Combine the avocado flesh (mesocarp), water, olive oil, lemon juice, dill, garlic, salt and pepper in to a blender.

Blend until creamy. If dressing is too thick add a little more water to desired consistency.

Transfer to mason jar and refrigerate until ready to use.


Chop Vegetables.

Chop tender parts of asparagus into 1-inch pieces. Set aside.

Thinly slice radishes. Set aside


Blanch Asparagus.

Bring a large pot of salted water to a boil and set a bowl of ice water nearby.

Drop the asparagus into the boiling water, cover pot, and blanch/boil for about 1 minute, until bright green, crisp and tender. Immediately remove from boiling water, drain carefully, and transfer asparagus into ice bath to stop the cooking, for about another minute, then drain.

Place asparagus on a kitchen towel to dry.


Combine Ingredients.

(You can use the same bowl that you used for your ice bath, just wipe out the bowl.)

At the bottom of the bowl, combine 1 tbsp olive oil, and 1 tbsp of lemon juice, 1/2 tsp minced garlic, salt and pepper.

Add asparagus, peas, and toss until coated.

Add feta, radishes, pine nuts, mint and zest from lemon. Carefully toss.

Drizzle with avocado dressing to coat salad.


The avocado dressing is delicious on salads, grilled or roasted veggies, sandwiches, and grain bowls. Stored in a mason jar in fridge, will keep up to 3-4 days. Airtight container-2 days.

Recipe adapted from

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