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Spring Asparagus Salad with Goat Cheese and Hazelnuts delights!

A refreshing Spring Asparagus Salad with Goat Cheese and Hazelnuts that combines tender asparagus, mixed greens, and a zesty dressing.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course: Salad
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

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

Method
 

  1. 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.
  2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
  3. In a large salad bowl, combine the mixed greens, blanched asparagus, crumbled goat cheese, and chopped hazelnuts.
  4. Drizzle the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
  5. Serve immediately, or chill in the refrigerator for up to 30 minutes before serving for a refreshing touch.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 8gProtein: 8gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 18gCholesterol: 15mgSodium: 200mgFiber: 3gSugar: 2g

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.

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