Chopped Asparagus Salad Recipe

chopped asparagus salad

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. This cold asparagus salad becomes a complete meal with a few well chosen add ins like tuna and hard cooked egg, or turn it into an asparagus pasta salad ~ it’s up to you!

A colorful and healthy Chopped Asparagus Salad on a wooden table with spoon

chopped asparagus salad is the first thing I make in asparagus season!

OMG asparagus is in season, and the grocery store has it stacked to the ceiling! It’s so cheap, too, how can you not bring home multiple bundles of the stuff??

I say grab it and work out the details later. The other day I made my asparagus salad with mimosa dressing, and today it stars in this chunky Mediterranean inspired salad ~ I’ll add whatever I’ve got in the pantry and in the fridge at the moment. It’s a favorite around here.

In this case 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.Β  The through-line being a colorful mix of beans and veggies with a punchy vinaigrette.

Chopped Asparagus Salad in a white bowl on a wooden table 2

what goes in asparagus salad:

Aside from the asparagus, feel free to change it up.

  • 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.
  • carrot ~ use orange or rainbow carrots, they add sweet crunch to the salad.
  • radish ~ a spring salad needs radish! I love to cut them in small wedges.
  • cucumber
  • 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.
  • roasted red pepper (jarred)
  • feta cheese

The good news is that this salad holds up well; the veggies are raw or just barely blanched, and they maintain their crunch, so feel confident making it ahead of time. There’s no mayo to spoil, either, so it works for outdoor occasions as the season progresses. 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 trout cooked in parchment paper πŸ™‚

Chopped Asparagus Salad in bowls on a wooden table

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 weather permits, so dish yourself up a plate, and sit out in the backyard or on the deck and drink it all in! No mayo means no worry about it spoiling.

Chopped Asparagus Salad with tuna in bowls

how to choose the right type of feta for this salad

I love the little edge that crumbled feta adds to this salad. I’ve discovered that imported feta is far FAR better than the regular stuff, and I highly recommend trying it if you see it. I’ve found Greek and Bulgarian, and it’s made with sheep’s milk. The flavor is salty and complex ~ not as sharp as our cow’s milk feta here. Try it, you’ll thank me.

Chopped Asparagus Salad in a white bowl

Tips for making asparagus salad:

  • The key to using canned beans is to rinse them really well. The ‘canned’ flavor rinses right off! (And no matter what any recipe tells you, don’t use the canning liquid, unless you’re making ‘aquafaba‘)
  • 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. Don’t over cook it! (If your stalks are super thick they might take a little bit longer.)
  • 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 Rave ~

“This is so yummy and healthy! Eating it as I write this!.” ~ Cathy

chopped asparagus salad
3.42 from 235 votes

Chopped Asparagus Salad

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.Β 
Course lunch, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Yield 8 servings
Calories 193.24kcal
Author Sue Moran


  • 1/2 pound trimmed asparagus asparagus that has already had the lower 1/3 cut off
  • 15 ounce can chickpeas or other bean well rinsed and drained
  • 1 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


  • fresh thyme


  • 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


  • 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.) 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.

Cook's notes

  • This salad is naturally gluten free and vegetarian.
  • Leave out the cheese for a vegan salad.
  • Omit the beans for Paleo, the cheese and beans for Whole 30.
  • Any type of canned bean will work, I almost used white beans ~ red kidneys would be great, too



Some other asparagus recipes for spring ~


Calories: 193.24kcal | Carbohydrates: 18.58g | Protein: 6.48g | Fat: 11.22g | Saturated Fat: 2.6g | Sodium: 404.58mg | Fiber: 5.64g | Sugar: 5.08g
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

e book

asparagus salad pin

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  • Reply
    Alene Wendrow
    April 1, 2021 at 2:37 pm

    Just saw this on Instagram and I am so making this tomorrow. I have lots of miscellaneous ingredients plus asparagus that are calling out to each other in the refrigerator!

  • Reply
    March 14, 2021 at 4:31 pm

    5 stars
    A lovely, springy salad that I served with pizza for pi day. The only change I made was to use capers (about half the amount) instead of olives because my daughter doesn’t eat olives. Thanks for a great recipe!

  • Reply
    March 10, 2021 at 7:11 pm

    5 stars
    Thank you for sharing this recipe. It is a quick, health one with a variety of vegetables which results in a very colorful salad.

  • Reply
    March 7, 2021 at 11:23 am

    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.

  • Reply
    March 3, 2021 at 10:54 pm

    5 stars
    I found this recipe based on what we had in the house and we were missing some ingredients, so my version had parm instead of feta, no olives, and I roasted a red bell pepper and chopped it up, and I wound up adding torn romaine and crispy bread crumbs.

    The red onion and bell pepper added tons of flavor to the dressing. The texture of the blanched asparagus was perfect.

    Also, I rinsed a can of chickpeas and sautee’d them with olive oil, salt, pepper, paprika, and added lemon zest and lemon juice before letting the chickpeas cool and adding them to the salad.

    Next time, I’ll have some olives on hand, and maybe add some fresh sliced avocado.

    The base recipe seems great, but already it seems like a salad where you can substitute and make it what you want.

  • Reply
    Camilla Black
    December 22, 2020 at 5:15 am

    5 stars
    I completely loved the recipe, it was so delicious and my family just loved it!!!
    I must say, asparagus are my favorite ingredients and I use them quite often. They are so delicious and easy to make!

  • Reply
    April 28, 2020 at 4:35 pm

    the 1/3 you cut off bottom of asparagus you peel thinly slice and cut in bite size pieces
    and add to almost any salad yumm

  • Reply
    Barbara Kelley
    March 4, 2020 at 8:05 am

    Love your recipes

    Wish you posted the nutritional info si my doctor would allow me to eat more of your recipes

    • Reply
      Sue Moran
      March 7, 2021 at 6:12 am

      I’ve added the nutritional info Barbara.

  • Reply
    June 9, 2019 at 7:41 pm

    What is ‘one serving’? Difficult to count calories with no amounts. Good salad though, enjoyed it

    • Reply
      June 9, 2019 at 8:07 pm

      A serving would be about a cup Alanna.

  • Reply
    January 26, 2019 at 8:34 am

    Thanks for the shout-out for my recipe! And this salad sounds amazing.

  • Reply
    October 28, 2018 at 9:11 am

    5 stars
    This is so yummy and healthy! Eating it as I write this!

    • Reply
      October 28, 2018 at 9:36 am

      haha love that, I sometimes post as I eat whatever I’m writing about too πŸ™‚

  • Reply
    July 28, 2018 at 8:57 pm

    5 stars
    Hi Sue, I was looking for a fresh take on salad and came across your asparagus salad recipe. My husband and I loved it! I don’t typically like radishes but I found that their flavor was complimented by the other veggies. I had some leftover shell pasta that I threw in and I got lazy with the dressing so I used an olive oil garlic dressing that happened to be in my fridge. I’ll have to make the actual recipe dressing the next time around. Anyway, I wanted to thank you for sharing this versatile dish. I look forward to trying out your other salad creations! ?

    • Reply
      July 29, 2018 at 7:09 am

      Thanks Reeta, I love the idea of turning this into a pasta salad, and I’m due for another pasta salad recipe on the blog before the summer’s out, so you’ve inspired me.

  • Reply
    March 14, 2018 at 5:34 pm

    YUM, this looks amazing!

  • Reply
    Antri C. | Beauty Blogger & Reviewer
    March 11, 2018 at 9:23 am

    Just pinned it on my Pinterest Board “Healthy Meets Tasty”. It was a must!! xoxo

    • Reply
      March 11, 2018 at 10:31 am

      Thank you!

  • Reply
    Laura | Tutti Dolci
    March 7, 2018 at 9:00 pm

    Gorgeous salad, Sue! This looks so vibrant and fresh for spring! πŸ™‚

  • Reply
    March 6, 2018 at 5:16 pm

    Hi Sue:

    Gorgeous recipe. I’m a Garde Manger prep cook, this is right up my alley.

    Hubby will NOT go for beans.

    I was thinking of, at the end, adding roasted chickpeas…that might work right?

    • Reply
      March 6, 2018 at 8:22 pm

      omg husband doesn’t like beans…what a drag. It’s like my situation living with a hubby who doesn’t go for beets in any form…sheesh! I think the idea of roasted chickpeas sounds really good πŸ™‚

  • Reply
    Linda Teskey
    March 6, 2018 at 9:27 am

    Was in the local supermarket today and they had asparagus on sale for $1.99. Needless to say, I just finished making this salad with a few minor changes to ingredients. I tasted it before it went into the fridge and it’s soooo good. Now the countdown to lunch…… These are the kinds of things I should be eating and can tell you know that it will be on the menu often. Thanks for the recipe.

    • Reply
      March 6, 2018 at 9:33 am

      Perfect! It should only get better tasting as it sits in the fridge, Linda, if you can wait πŸ˜‰

  • Reply
    March 6, 2018 at 1:57 am

    Looks so lovely. We will not have asparagus before May so there is still a long way to go. Right now we actually have no vegetables in true season in Denmark (beside Jerusalem artichokes).

    • Reply
      March 6, 2018 at 8:40 am

      That’s so interesting Marina, there is such a huge difference between our climates…here in CA there is never a break from the fresh veggies, I sometimes wish there was!

      • Reply
        March 11, 2018 at 3:30 am

        But why? I SO miss fresh spring veg in Marts and have all kind of little tricks to introduce at least some spring felling into my cooking this time of year. I would love to have something in true season. We do have fish in season, but they are not readily available in grocery stores. In Denmark you now have to buy fish online if you want something a little unusual and live outside the big cities. Like lots of other people I buy fish in subscription. They bring me a box of what ever they decide once a week and it comes complet with a suggested recipe and all. You can also buy subscriptions with everything needed for the suggested recipe and that is very popular. However I miss going to the fishmonger.

        • Reply
          March 11, 2018 at 8:52 am

          That’s interesting…meal delivery services are big here too, where they deliver the ingredients with the easy recipe all ready to go. Maybe small specialty markets will be disappearing soon, that’s sort of sad.

  • Reply
    March 5, 2018 at 5:33 pm

    Wow – I can’t wait to try this recipe! Looks delicious. πŸ™‚

  • Reply
    2 Sisters Recipes
    March 5, 2018 at 5:29 pm

    Yum! This is our kind of salad and it’s calling our name!! Lovely photos Sue!

  • Reply
    [email protected]'s Recipes
    March 5, 2018 at 6:27 am

    So colourful and pretty! An awesome salad to welcome spring!

  • Reply
    Jennifer @ Seasons and Suppers
    March 5, 2018 at 4:45 am

    Asparagus is starting to show up at great prices here, too (though local is a ways away yet :). Still, can’t wait to try this beautiful salad πŸ™‚

    • Reply
      March 5, 2018 at 8:47 am

      I once saw a documentary on asparagus and it’s incredibly labor intensive…it’s a wonder it’s ever affordable!

  • Reply
    Tricia @ Saving Room for Dessert
    March 5, 2018 at 3:57 am

    Love, love, love this salad and want a big bowl in my refrigerator now! What a glorious spring treat and so pretty too πŸ™‚

    • Reply
      March 5, 2018 at 8:46 am

      We’re working out way through that big bowl in our fridge now…good thing it keeps so well πŸ™‚

  • Reply
    Chris Scheuer
    March 5, 2018 at 3:55 am

    This looks fabulous, Sue! A perfect way to herald in the new season!

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