Asparagus Chopped Salad

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Asparagus Chopped Salad

Serves 4-6  | Prep Time: 10 minutes | Cook Time: 10 minutes

A spring forward salad you can eat with a spoon.


  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • ¼ cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 bunch asparagus, woody stems trimmed and cut into thirds lengthwise
  • 1 yellow/or red bell pepper, diced
  • 1 cucumber, diced
  • ½ red onion, diced
  • 1 watermelon radish, or 4-5 easter egg radishes, sliced
  • 1 pint cherry tomatoes, halved
  • ¼ pitted olives (your favorite kind), halved
  • ½ cup sheeps milk feta, crumbled (optional)
  • 2 cups cooked quinoa

Chef Tips

No veg is out of the ordinary here. It’s meant to be flexible for whatever you had. If you don’t have quinoa, use some canned beans. If you don’t like onion use carrot. Some fresh herbs would be great as well. You get the idea.


Step 1 (for the vinaigrette)

Preheat oven to 450FWhisk together the lemon, olive oil and season with salt and pepper to taste.

Step 2

Toss the asparagus with olive oil and roast in a 450F oven until golden brown. About 5-6 minutes. Feel free to blanc the asparagus as well if you won’t a little cleaner flavor; bring a pot of water to a boil, add a tablespoon of salt and cook the asparagus for 3-4 minutes.

Step 3

Place the asparagus in a big bowl along with the rest of the veggies. Toss with the vinaigrette and season with salt and pepper.