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Home » Salads by Season » Summer Salads

Blanched Asparagus and Feta Salad

Made by Anastasia - Serves: 4 Filed Under: Green Salads, Low Carb, Salad Index, Spring Salads, Vegetarian

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This Blanched Asparagus and Feta Salad is light and refreshing, a perfect salad for springtime dinners and entertaining!

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CLOSE-UP OF BLANCHED ASPARAGUS AND FETA SALAD

The earthy taste of blanched asparagus marries well with the saltiness of the feta while the zingy lemon dressing makes it perfect to serve with barbecued meats, oily fish such as salmon or sardines. We served ours with rosemary chicken fillets.

Another low-carb, gluten-free recipe great for keto and some vegetarian diets. If you make your own vegan feta it would also be good for vegan and paleo dieters. 

Table of contents

  • How to Make It
  • Make Ahead Tips
  • Here are some more asparagus recipes...
  • Recipe Card

How to Make It

STEP 1 -Prepare asparagus.

  • Before preparing your asparagus, put your water on to boil. I use a deep frying pan so that the asparagus fits in easily.
  • Remove the woody ends from your asparagus by gently bending the end of one spear until it snaps naturally. Then, use it as a guide to cut the remaining stalks.
BENDING ASPARAGUS TO CUT OFF WOODY STALKS
BEND THE STALK
BENDING ASPARAGUS TO CUT OFF WOODY STALKS 2
SNAP THE SPEAR
LINING UP YOUR ASPARAGUS FOR CUTTING
LINE THE SPEARS UP
Trimming the woody ends from asparagus spears with a knife on a wooden board.
CUT OFF ENDS WITH A SHARP KNIFE

STEP 2 -Blanch asparagus.

  • Once your asparagus has been prepared, add some salt to your boiling water (this helps the asparagus to retain its bright green colour), then add your asparagus.
  • Blanch until tender, approximately 3-4 minutes or until it is bright green and fragrant. You want your asparagus to be cooked until it is al dente, just like your pasta.
  • Strain in a colander in the sink and immediately run cold water on top to stop the cooking process.
BLANCHING ASPARAGUS IN A DEEP FRYPAN
BLANCH THE ASPARAGUS
REFRESHING BLANCHED ASPARAGUS UNDER COLD RUNNING WATER IN COLANDER IN A SINK
REFRESH UNDER COLD WATER

STEP 3 - Prepare the rest of the ingredients.

  • Rinse your mixed leaves in a colander under cold running water, remove any wilted, yellowed or damaged leaves.
  • Either pat dry with a towel or spin in a salad spinner this makes for drier leaves that allow your vinaigrette to adhere to the salad leaves for a much tastier salad.
  • Place all your vinaigrette ingredients in a glass jar add some salt and pepper to season then shake until emulsified (well combined). 
Washing salad leaves in a colander under water in the sink.
WASH YOUR LEAVES
Salad leaves being spun dry in a salad spinner.
DRY YOUR LEAVES

STEP 4 - Assemble the salad.

  • Place your salad leaves on the bottom of a salad platter or shallow bowl, add the cooled asparagus and the crumbled feta, season with salt and pepper and toss gently to combine.
  • Arrange in a salad bowl, then serve.
INGREDIENTS FOR BLANCHED ASPARAGUS SALAD IN A BOWL
ADD INGREDIENTS TO A BOWL
MIXING THE BLANCHED ASPARAGUS SALAD
aMIX WELL TO COMBINE

Make Ahead Tips

You can blanch your asparagus, make your vinaigrette and crumble your feta the day before and store it covered in your fridge.

Also, washing your salad leaves is ok but just make sure that they are completely dry before storing them to prevent them from spoiling and collecting bacteria.

The leaves in this salad prevent you from storing it for more than a day in your fridge as they will become limp.

Here are some more asparagus recipes...

Aerial view of oven-roasted asparagus salad with lemon halves.
OVEN ROASTED ASPARAGUS
Barbecued asparagus salad with walnut crumble and goat cheese on a blue plate.
BBQ ASPARAGUS & ROSEMARY

Recipe Card

BLANCHED ASPARAGUS AND FETA SALAD

Blanched Asparagus and Feta Salad

Get an impressive dinner on the table quickly by making this asp salad it is filling yet oh so delicious, add some char-grilled chicken or salmon fillets and dinner is on the table in a flash. 
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Total Time: 15 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Greek
Keyword: Easy
Servings: 4 as side
Calories: 180kcal
Author: Anastasia
Ingredients
For the salad…
  • 450 grams asparagus
  • 120 grams mixed salad leaves (4 cups)
  • 50 grams feta (crumbled) (⅓ cup)
For the vinaigrette…
  • ¼ cup olive oil
  • 2-3 tbsps lemon juice
Metric - Imperial
Instructions
  • Wash and trim your asparagus then blanch for approximately 3 minutes until bright green then refresh under cold water.
  • Rinse your mixed leaves and either pat dry or spin in a salad spinner.
  • Put all your vinaigrette ingredients in a glass jar and shake until emulsified.
  • Place the mixed leaves, asparagus and feta in a large mixing bowl, pour over the dressing, season then toss until combined.
  • Arrange in a salad bowl and serve.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 180kcal | Carbohydrates: 6g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 149mg | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1187IU | Vitamin C: 15mg | Calcium: 92mg | Iron: 3mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
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About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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