Description
A refreshing Spring Asparagus Salad with Goat Cheese and Hazelnuts that combines tender asparagus, mixed greens, and a zesty dressing.
Ingredients
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 4 cups mixed salad greens (such as arugula, spinach, and romaine)
- 4 ounces goat cheese, crumbled
- 1/2 cup hazelnuts, toasted and roughly chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the asparagus pieces and blanch for about 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
- In a large salad bowl, combine the mixed greens, blanched asparagus, crumbled goat cheese, and chopped hazelnuts.
- Drizzle the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
- Serve immediately, or chill in the refrigerator for up to 30 minutes before serving for a refreshing touch.
Notes
- For added protein, consider adding grilled chicken or chickpeas to the salad.
- Swap hazelnuts for toasted walnuts or pecans for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg