Cold Asparagus and Feta Salad with Lemon Dressing

Asparagus and feta tossed in a lemon dressing served in a dish with a spoon.

Cold Asparagus and Feta Salad with Lemon Dressing

Easy to make, this fresh and tasty cold asparagus and feta salad is perfect for Spring time lunches and dinners. Perfect in it's simplicity, the lemon dressing creates the most vibrant salad side dish.

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Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 97kcal

Author: Betty Davies

Ingredients

1 pound asparagus (450g)
3 ounces feta cheese (85g)

For the lemon dressing

juice and zest of 1 lemon
1 teaspoon extra virgin olive oil
pinch garlic powder
pinch salt
pinch black pepper
¼ teaspoon sugar

Instructions

Place some ice cubes into a large bowl and fill with water. Set to one side.
Set a medium pot of water on the stovetop and bring to a boil.
Snap the woody ends off of the asparagus spears and discard. Cut the spears into smaller pieces, about 1½ to 2 inches in length.
Add the chopped asparagus to the boiling water. Blanch for 20 to 30 seconds, drain, then place into the bowl of iced water.
Let the asparagus sit in the cold water for a minutes, then drain and let drip dry.
Whisk together all of the ingredients for the lemon dressing.
Place the asparagus in a serving bowl, and crumble in the feta cheese. Pour over the lemon dressing and toss together to serve.

Notes

I like to make this salad with thin asparagus spears. They are nice and tender and easy to eat. You can use thicker spears, but you may want to cut them into slightly smaller pieces.
Use fresh lemon juice, rather than bottled, for the best flavor and more vitamins!
Don't skip the iced water bath once the asparagus is boiled. This will stop the cooking process so that the spears don't overcook, and it will also keep them a nice vibrant green color.

Nutrition