Asparagus Salad

Asparagus, olives, mint, bell pepper, and onion – a nice mix for a summer salad.

Yield 6 servings
Time 10 minutes
  • large bowl
  • whisk
  • wooden spoon
  • ¼ c lemon juice
  • ¼ c olive oil
  • 20 kalamata olives, chopped
  • 1/3 c fresh mint, chopped
  • 1½ pounds asparagus, steamed and cut into 1-inch pieces
  • 1 red bell pepper, finely chopped
  • small red onion, finely chopped
  • salt
  • pepper
  • optional garnish: crumbled goat cheese
Directions Whisk together lemon juice, olive oil, olives, and mint, then toss with remaining ingredients. Top with goat cheese and serve at room temperature or chilled.
Notes In the original recipe, the asparagus is halved lengthwise, and the bell pepper and onion are thinly sliced. I find that arrangement, while lovely, is kind of awkward to eat, which is why I just chop everything up.

Adapted from Entertaining for a Veggie Planet, by Didi Emmons, in which it’s called "Asparagus Slaw".

Buy it: |

  Key to abbreviations and conversions