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
Shop Ingredients
Makes 9 servings
Asparagus - 1.25 Pound
$4.99 avg/ea$3.99/lb
Sugar Snap Peas - 8 Ounce
$2.99$0.37/oz
Cucumbers - 1 Each
$1.49
Green Onions - 1 Each
$0.99
Lemons - 1 Each
$0.99
Fresh Thyme Extra Virgin Olive Oil - 8.5 Ounce
$4.99$0.59/oz
Fresh Thyme Organic Dijon Mustard - 10 Fluid ounce
$2.49$0.25/fl oz
Fresh Thyme 100% Pure Organic Honey - 16 Ounce
$8.99$0.56/oz
Fresh Thyme Feta Cheese Crumbles - 4 Ounce
$3.99$1.00/oz
Made With Sliced Almonds Tub - 6.5 Ounce
$7.99$1.23/oz
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.
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