Lemon Asparagus Salad
This refreshing and colorful salad is equal parts sweet and tangy with a burst of citrus and hearty greens. Top with toasted almonds for added protein and a satisfying crunch.
Recipe - Downers Grove, IL
Lemon Asparagus Salad
Prep Time13 Minutes
Servings9
Cook Time18 Minutes
Ingredients
1 lb. asparagus, woody bases removed, and cut diagonally in half crosswise
2 cups sugar snap peas, trimmed and cut in half
1 English cucumber
3 green onions, chopped
3 Tbsp. fresh lemon juice
2 Tbsp. Fresh Thyme olive oil
1 tsp. Fresh Thyme Dijon mustard
1 tsp. Fresh Thyme honey
1/4 cup Fresh Thyme feta cheese crumbles
3 Tbsp. sliced almonds, toasted
Directions
- In a large saucepan of boiling water, cook asparagus and sugar snap peas for 3 minutes or until vegetables are crisp-tender. Drain vegetables and place in ice water for 3 minutes. Drain. Place vegetables in large bowl.
- Use a vegetable peeler to slice cucumber into long ribbons. Add to vegetables; stir in green onions.
- In a small bowl whisk together lemon juice, olive oil, mustard, and honey. Gently toss dressing with vegetable mixture. Sprinkle with feta cheese crumbles and almonds.
- Serve with: shrimp skewers
Nutritional Information
Each serving contains: 105 calories, 7 g fat, 2 g saturated fat, 0 g trans fat, 6 mg cholesterol, 81 mg sodium, 8 g carbohydrates, 2 g fiber, 4 g sugar, 3 g protein. Daily values: 13% vitamin A, 22% vitamin C, 5% calcium, 10% iron.
13 minutes
Prep Time
18 minutes
Cook Time
9
Servings
Directions
- In a large saucepan of boiling water, cook asparagus and sugar snap peas for 3 minutes or until vegetables are crisp-tender. Drain vegetables and place in ice water for 3 minutes. Drain. Place vegetables in large bowl.
- Use a vegetable peeler to slice cucumber into long ribbons. Add to vegetables; stir in green onions.
- In a small bowl whisk together lemon juice, olive oil, mustard, and honey. Gently toss dressing with vegetable mixture. Sprinkle with feta cheese crumbles and almonds.
- Serve with: shrimp skewers
