Lemon Asparagus Salad
We love a salad that is filled with more veggies and fruit than lettuce! Drizzled with lemon vinaigrette, this salad has a light and flavorful crisp crunch in every bite.
Prep
15m
Cook
10m
Wait
1h
| Category: | Side Dish |
| Seasons | |
| Tags: |
Ingredients
For
6
Serving(s) Serving size
Salad
| 4 Oakdell Cage Free Eggs, hard boiled, peeled, and sliced |
| 1 bunch asparagus, cut into thirds |
| 3 cups spinach |
| ½ cup radishes, sliced |
| ½ cup peas |
| ¼ cup feta cheese |
Pickled Red Onion
| 1 large red onion, thinly sliced |
| 2 cups white vinegar |
| 2 cups water |
| ⅓ cup sugar |
| 2 tbsp sea salt |
| 1 tsp peppercorns |
Lemon Poppy Seed Vinaigrette
| 3 large lemons (1/3 cup juice and 1 tsp zest) |
| ¼ cup apple cider vinegar |
| ¼ cup olive oil |
| ¾ tsp kosher salt |
| ¼ tsp freshly ground black pepper |
| ¼ cup sugar |
| 2 tsp poppy seeds |
| 1 tsp grated onion |
| 1 clove garlic, pressed |
Lemon Asparagus Salad Directions
- Heat the vinegar, water, sugar, and salt over medium-high heat until the sugar and salt dissolve, about 1 minute. Let cool and add the onions and peppercorns. Let sit for 1 hour.
- To make the salad, boil the asparagus in a large pot of water for 3-5 minutes. Rinse with cold water. In a large bowl toss together, boiled eggs, spinach, radishes, peas, feta cheese, and pickled red onion.
- To make the vinaigrette, place all the ingredients into a jar and shake until mixed. Pour over the salad.
