A white bowl filled with wedges of lemon, sliced tomatoes, marinated artichoke hearts and roasted asparagus.
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Asparagus Salad Recipes

Asparagus Salad Recipes are so amazing! My recipe is made with roasted asparagus, fresh lemons, sweet cherry tomatoes and marinated artichokes hearts are topped off with a light, bright and easy lemon vinaigrette.
Course Salad, Salad Dressing, Side Dish
Cuisine American #Vegan #Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 265kcal
Author Souper Chef Deb from Bowl Me Over

Ingredients

  • 1 pound asparagus
  • 1 cup cherry tomatoes sliced
  • 1 cup artichoke hearts marinated
  • 3 lemons
  • 1 tbsp olive oil
  • salt and pepper
  • Vinaigrette
  • 1/4 cup lemon juice
  • 1/4 cup honey
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup parmesan shaved

Instructions

  • Preheat oven to 375 degrees.
  • Clean the asparagus, remove the tough ends. Slice into two inch pieces
  • Drizzle asparagus with olive oil. Sprinkle with salt and pepper. Spread on a baking sheet and roast in the oven for 10 minutes. Remove from pan and place in a large bowl.
  • Slice one lemon in half and squeeze the juice. You'll need 1/4 cup juice. Take the remaining lemons and slice into wedges. Combine with the cooked asparagus.
  • While the asparagus is roasting, clean the tomatoes. If any are oversized, slice in half. Add to the bowl with the asparagus and lemons.
  • Drain the artichoke hearts and place them in the salad bowl.
  • Mix the vinaigrette. Drizzle over about half over salad and toss well to mix the ingredients. 
  • Sprinkle the parmesan shavings over the top. Serve and enjoy!

Notes

Leftovers can be refrigerated. This is a great make-ahead salad. It's perfect for a buffet or bbq because it doesn't contain any mayonnaise.

Nutrition

Calories: 265kcal | Carbohydrates: 23g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 415mg | Potassium: 299mg | Fiber: 3g | Sugar: 15g | Vitamin A: 21.6% | Vitamin C: 59.9% | Calcium: 10.7% | Iron: 14%