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Asparagus Salad With Caper Herb Vinaigrette

Crispy asparagus, crunchy radishes and leafy greens all tossed in a zesty caper vinaigrette makes for a super satisfying salad. Believe me asparagus salad never tasted so good! This zesty caper vinaigrette will be a new favorite and you will want to pour it on everything! I suggest you make a double batch to store in the fridge.

This vibrant looking salad is hearty and nourishing. Serve it with this Swiss Chard and White Bean Soup for a satisfying meal.

Looking for more salad inspiration? Try this Low Carb Cowboy Caviar Salad or this Hemp Tabouleh Salad.

Why You’ll Love This Asparagus Salad

This salad hits all the flavor and texture notes and comes together in just minutes.

Ingredients To Make Asparagus Salad

  • Asparagus – I used about one pound of asparagus in this salad.
  • Radishes – I used 4 thinly sliced radishes.
  • Arugula or spring greens – I used one bunch of arugula.
  • Radish sprouts or other fine herbs like tarragon chives or parsley.
  • Optional: edible flowers

Dressing Ingredients:

Equipment

  • measuring cups and spoons
  • steamer
  • Mason jar

How To Make Asparagus Salad

  • Snap the woody ends off the asparagus. Steam for 4-5 minutes. Give them an ice bath so they remain a vibrant green, then drain and dry on paper towels. Cut into 1/2—1 inch pieces.
  • In a jar, mix together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste and add chopped capers and chopped herbs, shake jar with lid on to mix well.
  • In a salad bowl add asparagus, arugula, radish and herbs, and toss together.
  • Dress the vegetables with the caper vinaigrette and enjoy!

Storage

Store leftover salad in the fridge for 3-4 days. Note the salad will stay crisper if you store it undressed. Unused salad dressing will keep in the fridge for up to one week.

I do not recommend freezing this salad.

Pro Tips

Here are a few things you can do to ensure your asparagus salad turns out every time.

  • Steam the asparagus for just a few minutes so they remain bright green and crunchy.
  • Don’t dress the whole salad if you don’t think you will eat it all. It is best to store the salad without the dressing to retain its crispness.

FAQs

Can you eat raw asparagus?

You can eat raw asparagus though I recommend steaming or boiling slightly to soften it.

Can I use any kind of greens to make this salad?

Sure, any leafy greens will work. Use whatever you have on hand or if you are making a special trip to the grocery store I suggest you pick up some arugula as it pairs nicely with the asparagus.

Can I double this recipe?

Absolutely! If you are feeding a big crowd you can double the recipe. I often make extra caper vinaigrette to keep in the fridge. We like to drizzle it over veggies.

Did you make this recipe? If you did, please tag me and share on Instagram!

 

Asparagus Salad With Caper Herb Vinaigrette

Asparagus Salad with Caper Herb Vinaigrette

Beth Bollinger of Nest Wellness
Crispy asparagus, crunchy radishes and leafy greens all tossed in a zesty caper vinaigrette makes for a super satisfying salad. Believe me asparagus salad never tasted so good! This zesty caper vinaigrette will be a new favorite and you will want to pour it on everything! I suggest you make a double batch to store in the fridge.
5 from 2 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad, Side Dish
Servings 2
Calories 291 kcal

Ingredients
 

  • 1 pound asparagus
  • 4 radishes thinly sliced
  • 1 bunch arugula or spring greens
  • radish sprouts or other fine herbs like tarragon chives or parsley
  • optional: edible flowers
  •  

Dressing Ingredients:

Instructions
 

Preparation:

  • Snap the woody ends off the asparagus. Steam for 4-5 minutes. Give them an ice bath so they remain a vibrant green, then drain and dry on paper towels. Cut into 1/2—1 inch pieces.
  • In a jar, mix together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste and add chopped capers and chopped herbs, shake jar with lid on to mix well. In a salad bowl add asparagus, arugula, radish and herbs, and toss together. Dress the vegetables with caper vinaigrette and enjoy!

Nutrition

Calories: 291kcalCarbohydrates: 10gProtein: 5gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 95mgPotassium: 515mgFiber: 5gSugar: 5gVitamin A: 2080IUVitamin C: 19mgCalcium: 66mgIron: 5mg
Keyword DF, GF, KETO, paleo, VEGAN
Tried this recipe?Let us know how it was!
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