Best 2 Spring Asparagus Tomato Salad Recipes

Spring Asparagus Tomato Salad is a vibrant, refreshing, and flavorful dish that celebrates the best of seasonal produce. This salad showcases tender asparagus, ripe tomatoes, crisp cucumbers, and tangy red onion, all tossed in a zesty lemon-herb dressing. The result is a delightful symphony of flavors and textures that is perfect for a light lunch, a healthy side dish, or as part of a festive brunch spread.

This recipe provides step-by-step instructions for preparing the salad, including tips for selecting the freshest ingredients and achieving the perfect balance of flavors. Additionally, variations are offered to cater to different dietary preferences and tastes, such as using grilled or roasted asparagus for a smoky flavor or adding crumbled feta cheese or chopped walnuts for extra richness and crunch. For those looking for a vegan option, a creamy avocado-tahini dressing is also included, providing a luscious and flavorful alternative to the classic lemon-herb dressing.

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LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS

Lemony Asparagus Salad With Shaved Cheese and Nuts image

Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they're quickly steamed and turned into an elegant salad tossed with a lemony, shallot dressing, and enriched with plenty of grated Manchego or other cheese. Chopped pistachios add another shade of green to the plate along with their sweet crunch, but use any nuts you like, or skip them entirely. This tangy, bright salad doesn't need them.

Provided by Melissa Clark

Categories vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3/4 cup pistachios or other nuts
1 pound asparagus, woody ends trimmed
1/2 cup plus 3 tablespoons soft herbs, such as dill, parsley and tarragon, or a combination
3 tablespoons minced shallots, red onion or scallion
1 1/2 tablespoons fresh lemon juice (or cider vinegar)
Large pinch of kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for serving
3/4 cup coarsely grated cheese (1 1/2 ounces), preferably a young sheep's milk, such as pecorino or Manchego, but any firm cheese works, plus more for serving

Steps:

Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.

ASPARAGUS-TOMATO SALAD WITH DRESSING

Asparagus-Tomato Salad with Dressing image

This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

DRESSING:
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
12 fresh asparagus spears, cut into 1-1/2-inch pieces
3 small tomatoes, seeded and diced
1 small red onion, sliced

Steps:

In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

Tips:

Choose the freshest ingredients: Use young, tender asparagus spears and ripe, juicy tomatoes for the best flavor.
Don't overcook the asparagus: Asparagus should be cooked just until it is tender-crisp. Overcooked asparagus will be mushy and lose its flavor.
Use a light dressing: A simple vinaigrette or lemon-herb dressing will allow the flavors of the asparagus and tomatoes to shine through.
Add some crunch: Toasted nuts, croutons, or crispy shallots add a nice textural contrast to the salad.
Serve immediately: Asparagus and tomato salad is best enjoyed fresh, so serve it as soon as it is made.

Conclusion:

Spring asparagus and tomato salad is a delicious and refreshing way to enjoy the flavors of the season. It is a simple salad to make, and it is perfect for a light lunch or dinner. The combination of asparagus, tomatoes, and dressing is a winner, and it is sure to please everyone at your table.