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Make my Chopped Asparagus Salad formula when the spring asparagus is copious and modest, and you’re wanting a touch of new mash in your life after a long winter. This chilly asparagus salad turns into a total supper with a couple of all around picked add ins like fish and hard cooked egg, or transform it into an asparagus pasta salad ~ it’s dependent upon you!

I say get it and iron out the subtleties later. A day or two ago I made my asparagus salad with mimosa dressing, and today it stars in this stout Mediterranean enlivened serving of mixed greens ~ I’ll add whatever I have in the wash room and in the refrigerator right now. It’s a top choice around here.

For this situation I’ve highlighted asparagus and other spring veggies like radishes, child peppers, and carrots, however the formula continues in the strides of my other thick plate of mixed greens faves, similar to Mediterranean bean salad and cowhand caviar. The through-line being a bright blend of beans and veggies with a punchy vinaigrette.


Fortunately this serving of mixed greens holds up well; the veggies are crude or scarcely whitened, and they keep up their crunch, so feel certain making it early. There’s no mayo to ruin, either, so it works for outside events as the season advances. It likewise makes an ideal lunch to pack for work or school, and goes with pretty much anything.

This formula praises the changing season ~ it’s light, new, crunchy, and asks to be eaten outside, if climate grants, so dish yourself up a plate, and hang out in the patio or on the deck and drink everything in! No mayo implies no stress over it ruining.


  • 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
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  • 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


  1. 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.
  2. 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.
  3. Toss the salad and add more dressing if needed. Transfer to a serving bowl, top with the feta cheese and fresh thyme.
  4. To make the dressing: Whisk together the ingredients and taste to adjust any of them.

notes and variations

  • 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


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

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