Chopped Asparagus Salad with Lemon Vinaigrette
servings
Delicious chopped asparagus salad with lemon vinaigrette dressing has feta, chickpeas, pecans and is a keto friendly vegetarian dish.
Equipment
- medium pot
- knife and cutting board
- bowls
- whisk
- spoons
Ingredients
- ¼ lb asparagus (about half a bunch) trimmed and cut into 2-inch pieces
- 4 cups mixed greens
- 15 oz can chickpeas drained and rinsed
- 1 cup grape tomatoes halved
- 1 English cucumber peeled and diced
- ½ cup red onion diced
- ½ cup kalamata olives pitted
- ½ cup feta cheese crumbled
Dressing Ingredients:
- 3 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon dried oregano
- ⅛ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Fill a medium pot half full of water. Bring to a boil. Add asparagus and cook for 2 minutes. Remove asparagus and place in a bowl of ice water. Let cool, then drain and pat dry.
- In a salad bowl, combine mixed greens, asparagus pieces, tomato halves, chickpeas, diced cucumbers, diced red onion, olives and crumbled feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve as a side salad or as a main dish.
Notes
- You can skip parboiling the asparagus if you enjoy raw asparagus.
- If you don’t want to make your own dressing, use ¼ cup of your favorite dressing.
- This recipe is gluten free, vegetarian and keto friendly.
Nutrition
Calories: 300kcal | Carbohydrates: 25g | Protein: 10g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 861mg | Potassium: 533mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1223IU | Vitamin C: 21mg | Calcium: 174mg | Iron: 3mg