Make my Chopped Asparagus Salad recipe when the spring asparagus is plentiful and cheap, and you’re craving a bit of fresh crunch in your life after a long winter.
OMG when asparagus is in season, and the grocery store has it stacked to the ceiling and it’s so cheap, how can you not bring home multiple bundles of the stuff?? I say grab it and work out the details later. Last week I made a wonderful Asparagus Bisque, the other day I made my Creamy Lemon Chicken with Asparagus, and today it stars in this chunky Mediterranean inspired asparagus salad.
Asparagus salad goes with just about everything
But it becomes a complete meal when you add a bit more protein…
- Add grilled shrimp
- hard cooked eggs
- canned tuna
- fresh salmon
- or turn it into an asparagus pasta salad ~ it’s up to you!
ingredients for a vibrant asparagus salad
I’ve featured asparagus and other spring veggies like radishes, baby peppers, and carrots, but the recipe follows in the footsteps of my other chunky salad faves, like Mediterranean bean salad and cowboy caviar. Definitely add beans, and a punchy vinaigrette. Feel free to change it up and tailor it to what’s fresh or what you have on hand.
- asparagus ~ thinner stalks work best for this salad, and I barely blanche them so they stay crisp and brilliant green.
- chickpeas ~ canned, well rinsed to removed the ‘canned’ flavor, and dried well so you don’t get a soggy salad.
- substitution: white beans, cannellini beans.
- carrot ~ use orange or rainbow carrots, they add sweet crunch to the salad. Avoid those bagged baby carrots, they’re ultra-processed.
- radish ~ a spring salad needs radish! I love to cut them in small wedges.
- cucumber ~ has such a fresh flavor and texture, I love adding it to all kinds of chopped salads. I usually use the mini or Persian cukes.
- cherry tomatoes ~ cut some in half width-wise and some length-wise for variety.
- red onion ~ instead of mincing I cut them in slender little crescents.
- bell pepper ~ multi colored is pretty.
- olives ~ for a nice briny accent, make sure they’re pitted.
- roasted red pepper ~ I used jarred here.
- substitution: marinated sun dried tomatoes.
- feta cheese ~ adds all important tang and creaminess.
- substitution: blue cheese crumbles.
chopped veggie salads are perfect for outdoor dining
This recipe celebrates the changing season ~ it’s light, fresh, crunchy, and begs to be eaten outdoors, if you ask me. There’s no mayo in the dressing, which is ideal for outdoor entertaining and eating.
This salad holds up well, too; the veggies are raw or just barely blanched, and they maintain their crunch, so feel confident making it ahead of time. It also makes an ideal lunch to pack for work or school, and goes with just about anything, so tonight we’re having it alongside a NY Strip Steak.
related: Mediterranean Bean Salad
choosing feta for asparagus salad
I love the little edge that crumbled feta adds so much to this salad. There are different types available in American supermarkets, here’s the difference:
imported Greek Feta (sheep’s milk):
- Flavor: Rich, tangy, and slightly sharp, with buttery undertones characteristic of sheep’s milk.
- Texture: Crumbly yet creamy.
American Feta (mostly cow’s milk):
- Flavor: Milder and less tangy compared to Greek feta, with a subtle sharpness.
- Texture: Creamier and less crumbly.
- Some producers are making American feta with sheep’s milk, so keep an eye out!
chef’s tips for making a great chopped salad:
- Canned beans are ok! The key to using canned beans is to rinse them really well. The ‘canned’ flavor rinses right off!
- Don’t cook your asparagus, I only plunge the asparagus into boiling water for 60 seconds. Asparagus is best when it’s just barely heated through, and can go limp and drab in an instant. (If your stalks are thick they might take a little bit longer.)
- Cut your ingredients in similar sized pieces for best visual appeal and ease of eating.
- I love to add some great canned tuna to this chopped asparagus salad, which makes it a complete meal. I sometimes add a couple of hard cooked eggs, too. If you’re feeling fancy you could use fresh salmon or shrimp.
Reader Nan says ~
“This is one of the best salads I’ve ever made! Eye appealing color, marvelous mix of flavors, wonderfully crunchy, so delightful! Thanks for the tip on imported feta vs domestic. That was also wonderful.”
Asparagus Salad
Ingredients
- 1/2 pound asparagus, trimmed
- 15 ounces canned chickpeas, or other bean well rinsed and drained
- 1 medium carrot, peeled and chopped
- 5 radishes, trimmed and cut into wedges or chunks
- 1 Persian cucumber, chopped
- 1/2 cup chopped red onion
- 1/2 cup cherry tomato halves, cut in wedges if they are larger
- 1/2 cup colorful bell peppers, chopped
- 1/2 cup black olives
- 1/4 cup roasted red peppers, from a jar chopped
- salt and fresh cracked pepper to taste
- 1/2 cup crumbled feta cheese
garnish
dressing
- 1/4 cup extra virgin olive oil
- 1/8 cup champagne vinegar, or your favorite
- juice of 1/2 lemon
- 1/4 tsp dried thyme
- pinch of salt and pepper
Instructions
- First I blanch the asparagus ever so briefly to take the raw edge off. I bring a pan of water to a boil, plunge the asparagus in, and remove it in exactly 60 seconds. Set the timer and don't leave it in the water any longer than that. (The only exception is if your asparagus stalks are very thick, and then you can leave them a bit longer.) Rinse in cold water, or drop the asparagus into a bowl of ice water to stop the cooking and preserve the color. Once completely cold, dry on a clean towel. Slice the stalks into 2 inch pieces, on the diagonal.
- Add the asparagus, chickpeas, carrots, radishes, cukes, onions, tomatoes, peppers, and olives to a large mixing bowl. Toss with enough dressing to thoroughly moisten, and season with salt and pepper to taste. Let the salad chill in the refrigerator until ready to serve, give it at least an hour.
- Toss the salad and add more dressing if needed. Transfer to a serving bowl, top with the feta cheese and fresh thyme.
- To make the dressing: Whisk together the ingredients and taste to adjust any of them.
Notes
- This salad is naturally gluten free and vegetarian.
- For a vegan asparagus salad omit the feta or use a plant based feta like Violife Just Like Feta.
- For a Paleo asparagus salad omit the beans.
- For Whole 30 omit the cheese and beans.
- For Low Carb omit the chickpeas, cherry tomatoes, and carrots.
Nutrition
I must say when I went to Ireland I tried sheep milk cheese. I about threw up! That taste lasted until I could get back to brush my teeth. Since then I do not buy any sheep cheese! The salad was great with cow milk feta!