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    Raw Asparagus Salad With Walnuts

    May 19, 2022 · Leave a Comment

    Jump to Recipe Print Recipe

    Just one bite and you'll be hooked on this gourmet-style raw asparagus salad with pecans. Thinly sliced asparagus mingles with toasted walnuts and parmesan cheese, all dressed in a sweet, tangy red wine vinaigrette. It has all the texture and flavor you could ever want in a salad. Plus, it's vegetarian, keto friendly and gluten free, so it fills you up without weighing you down. Perfect for spring and summer months, as a side dish or a complete meal.

    ❤️ WHY YOU'LL LOVE THIS RAW ASPARAGUS RECIPE

    ✔️ A healthy choice: keto friendly, vegetarian, gluten free, and full of fiber. 19 grams of protein per serving.

    ✔️ Served cold so it's perfect for spring or summer picnics.

    ✔️ Full of crunch and flavor, and filling.

    Tongs picking up scoop of asparagus salad out of bowl.
    Raw asparagus salad in a bowl.
    Overhead view of raw asparagus salad with walnuts.

    INGREDIENTS

    This section explains how to choose the best ingredients for raw asparagus salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

    You may have all of the ingredients for raw asparagus salad in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

    • Walnuts: We use raw walnuts and toast them ourselves but you can buy toasted walnuts if you prefer.
    • Asparagus: Choose a fresh asparagus that's medium to thick. The super thin asparagus won't work as well for this recipe.
    • Parmesan cheese: We prefer to grate our own but you can buy pre-grated if you're in a time crunch.
    • Lemon: This recipe calls for lemon juice and zest.
    • Olive oil: You can also use avocado oil.
    • Garlic: Fresh garlic is always best but if you buy minced garlic that will work as well.
    • Crushed red pepper flakes: Buy these in the spice aisle.
    • Sea salt and pepper

    VARIATIONS

    If a raw asparagus salad with pecans isn't quite right for you here are some variations you might enjoy.

    Swap nuts: Almonds, hazelnuts, or pine nuts for a slightly different flavor.

    Swap cheeses: No Parmesan? No problem! Try crumbled feta or goat cheese. Or you can omit the cheese entirely.

    Increase the heat: Add more red pepper flakes for a spicier flavor

    Add fruit: Consider adding chunks of apple or pear for a touch of sweetness.

    INSTRUCTIONS

    This section shows how to cook raw asparagus salad, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

    PREP INGREDIENTS: Toast walnuts in a large skillet over medium-low heat, tossing occasionally, until toasted and fragrant. Remove from heat and set aside. Remove the woody ends from the asparagus, cut into thin slices at a sharp angle, and add to a large salad bowl.

    🔴 TIP: Cutting the asparagus into slim slices can take time but the asparagus will absorb the flavors and be tastier this way.

    Walnuts toasting in a pan.
    Dressing ingredients being whisked in a bowl.

    PREP DRESSING: In a small bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, salt, and pepper.

    Thinly sliced asparagus in a bowl.

    DRESS THE SALAD: Pour dressing over the asparagus and toss to coat. Then, chill for an hour to combine flavors.

    🔴 TIP: Don't skip the chill. This allows the flavors to combine well and soak into the asparagus.

    ADD TOPPINGS: Chop walnuts on a cutting board roughly.  Sprinkle walnuts and grated parmesan over salad.

    Raw asparagus salad with cheese and walnuts on top.
    Raw asparagus salad with cheese and walnuts on top.

    HOW TO MAKE AHEAD

    This salad is best the day it is made; however, you can cut and store the asparagus spears in the fridge in an air-tight container 24 hours ahead of time. You can also store toasted walnuts and the combined dressing in the refrigerator in air-tight containers.

    Shortly before you are planning to serve your salad, slice and dress the asparagus and then chill in the fridge, according to recipe. Then remove from the fridge, top with nuts and cheese, and serve.

    TIPS FOR THE BEST RAW ASPARAGUS SALAD

    Follow these tips to make the best raw asparagus salad:

    ✔️ Cut the asparagus into thin slices at a steep diagonal. These thin slices of asparagus are delicious and crisp when raw.

    ✔️ Toast the walnuts to bring out the flavor. Chop after toasting.

    ✔️ Allow the salad to chill for an hour. This really enhances the flavor.

    ✔️ Top with chopped nuts and cheese. They contribute more flavor and protein to the dish.

    STORAGE TIPS

    Refrigerate: Store this raw salad in the fridge in an air-tight container for no more than 24 hours.

    Freeze: Freezing is not recommended.

    WHAT TO SERVE WITH A RAW SALAD

    This raw asparagus salad goes well with lemon garlic butter shrimp, air fryer tilapia, egg salad sandwich, or baked lemon dill salmon.

    • Caprese Chicken Thighs
    • Grilled Chicken Marinade with Lemon
    • Air Fryer Salmon with Garlic Lemon Rub
    • Pan Seared Tilapia with Lemon Butter

    MORE SALAD RECIPES

    If you like raw asparagus salad, you'll enjoy our salmon pasta salad and easy Italian salad.

    • Strawberry Avocado Salad with Poppyseed Dressing
    • Caprese Salad
    • Salmon Pasta Salad
    • Easy Italian Salad Recipe With Homemade Salad Dressing

    FREQUENTLY ASKED QUESTIONS

    For perfect results every time, here are answers to the most common questions about preparing and making raw asparagus salad.

    How can you safely slice raw asparagus into thin diagonal pieces?

    The most important thing for safe slicing is ensuring you have a sharp chopping knife, and work slowly and carefully. Slice one spear at a time, holding it with curled finger tips. Using your knife, make thin slices into your asparagus at a steep angle, rocking the blade from front to back and taking care to keep space between your fingers and the blade. Reposition your fingers as you go, as needed. The more you practice, the more confident you will become.

    Can you eat asparagus raw?

    Asparagus can be eaten raw, and this recipe is a great introduction to raw asparagus if you haven't tried it before. It is full of crunchy texture and vibrant flavor. The thin, diagonal slices make it easy to crunch.

    What can you substitute for walnuts in raw asparagus salad?

    If you don't have any walnuts, then almonds, pine nuts or hazelnuts are good alternatives. Or, you can leave the nuts out altogether.

    What can you substitute for fresh grated parmesan cheese in raw asparagus salad?

    If you don't have fresh parmesan cheese to grate into your salad, consider using crumbled feta or goat cheese.

    How do you toast walnuts without burning them?

    Set your pan to a medium heat and place walnuts in a single layer in the pan. Periodically, toss the walnuts in the pan so they flip, allowing different sides of the walnuts to contact the heat and toast up.

    Alternately, you can place your walnuts in a toaster oven or full size oven on a baking sheet at 350ºF for 2 minutes at a time. It should only take a few minutes to toast them. Keep a close eye on your walnuts to keep them from burning.

    How long can you store raw asparagus salad?

    This salad is best eaten the day that it is made. The asparagus will wilt over time If you have left-overs, you can store then in the fridge in an air-tight container for 24 hours.

    raw spinach salad recipe.

    Raw Asparagus Salad

    Healthy raw asparagus salad with walnuts, parmesan and a delicious lemon dressing.
    5 from 1 vote
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Course: Appetizer, Main Dish, Side Dish
    Cuisine: American
    Keyword: asparagus, parmesan cheese, pecan, raw, walnuts
    Servings: 2 large servings
    Calories: 464kcal
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    Tried this recipe?Mention @FamilyDinnersOfficial or tag #familydinnersofficial!

    Ingredients
     

    Salad Ingredients

    • ½ cup walnuts
    • 1 pound asparagus - tough ends trimmed
    • ½ cup parmesan cheese - grated

    Dressing Ingredients

    • 1 zest from one lemon
    • 2 tablespoons lemon juice - fresh squeezed
    • 2 tablespoons olive oil
    • 1 clove garlic - minced
    • ¼ teaspoon crushed red pepper flakes
    • ¼ teaspoon sea salt
    • ⅛ teaspoon fresh ground pepper

    Instructions
     

    • Walnuts toasting in a pan.
      Add walnuts to a large skillet over medium-low heat. Toss occasionally for 5-10 minutes while you prepare the rest of the salad, until toasted and fragrant. Remove from heat. Set aside to cool while you make and chill the salad.
    • Thinly sliced asparagus in a bowl.
      Remove the woody ends from the asparagus. Cut the asparagus into thin slices at a sharp angle. Add to a large salad bowl.
    • Dressing ingredients being whisked in a bowl.
      In a small bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, salt, and pepper.
    • Dressing on asparagus in bowl.
      Pour dressing over the asparagus. Toss to coat. Chill for an hour to combine flavors.
    • Raw asparagus salad in a bowl.
      Chop walnuts on a cutting board roughly. Sprinkle walnuts and grated parmesan over salad.

    Notes

    Tips for the best raw asparagus salad
    1. Cut the asparagus into thin slices at a steep diagonal. These thin slices of asparagus are delicious and crisp when raw. Cutting the asparagus into slim slices helps it absorb the flavors and be tastier this way.
    2. Toast the walnuts to bring out the flavor. Chop after toasting.
    3. Allow the salad to chill for an hour. This really enhances the flavor.
    4. Top with chopped nuts and cheese for added flavor and protein.

    Nutrition

    Calories: 464kcal | Carbohydrates: 15g | Protein: 19g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 15g | Cholesterol: 17mg | Sodium: 697mg | Potassium: 632mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1917IU | Vitamin C: 19mg | Calcium: 383mg | Iron: 6mg
    Tried this recipe?Let us know how it was!
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