- Dish type
- Vegetable salad
- Asparagus salad
This salad will give you a clear conscience as it is filled with fruits, green veg, vitamins... and pine nuts! A delight ...
Be the first to make this!
- 250g asparagus
- 2 oranges
- 1 grapefruit
- 2 fennel bulbs
- 100g mixed salad greens
- 100ml your choice salad dressing
- 50g pine nuts
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Bring a pot of salted water to the boil; add asparagus and cook for 8-10 minutes; drain and let cool to room temperature.
- Peel and segment oranges and grapefruit.
- Wash the fennel bulbs, cut into chunks and grate (using mandolin or grater).
- In a large bowl combine citrus fruits, fennel and asparagus; mix together. Add dressing and toss well; finally, sprinkle with pine nuts and serve.
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3 Delicious Vegan Salads for Summer
These salad recipes are perfect for warm weather or any time you want a light yet flavorful meal or side dish!
They’re refreshing yet satiating and feature a little pizzaz and lots of flavor and texture.
Delicious vegan salads that are perfect for summer! Salads can be sad and boring, but not these ones. They’re packed with lots of flavor, interesting textures, and are refreshing for warm weather.
Choose from a hearty grain salad featuring roasted beets and a creamy citrus-date dressing, an asparagus and green bean salad with a tangy tahini dressing, or a two greens salad with an easy lemon vinaigrette.
If you try out one of these recipes, be sure to let me know down below in the comments :) And to see all the recipes in action, check out the Youtube video!
Combine the orange juice, vinegar, olive oil, honey, fennel seeds, salt, and pepper. Whisk vigorously until well blended. Set aside. Cut the stems off the fennel, reserving the fronds for garnishing the salad.
Cut the fennel in half, remove the core, and cut into quarters. Using a mandoline or small sharp knife, slice the fennel pieces thinly. Place them in a bowl. Sprinkle with lemon juice and dust with a pinch of salt. Add the onion and olives. Pour the vinaigrette over the salad and toss. Place in a shallow salad bowl or rimmed platter and garnish with the fennel fronds and mint. Add sliced Parmigiano cheese (if desired). Dust with a few grinds of black pepper and serve immediately.
- In a small bowl, combine the shallots with the vinegars and let the shallots macerate at least 20 minutes. Meanwhile, zest 1 of the oranges (avoid the white pith). Finely chop the zest and add it to the shallots. Juice the zested orange to yield about 1/3 cup and add the juice to the shallots and vinegar. Slowly pour in the olive oil, stirring to mix.
- Bring a pot of salted water to a boil. Add the asparagus and simmer until just tender, about 5 minutes. Drain and spread the spears on paper towels to cool.
Cut off the ends of the remaining 2 oranges and peel them by running a sharp knife down the fruit vertically, following the contours. Slice the peeled orange horizontally into 1/4-inch slices. Just before serving, toss the cooled asparagus with the vinaigrette. Arrange the spears and the orange slices on salad plates. Sprinkle with pepper, if you like, and serve immediately.
Using a mandoline, make long thin ribbon slices of the asparagus and place in a large bowl. Slice the fennel bulb also and add to the asparagus, mix lightly. This can be done ahead of time, covered and refrigerated until ready for use.
Make the vinaigrette by blending the oil, lemon juice, garlic and salt. This can also be made ahead of time, covered and refrigerated until ready for use.
At serving time, add the vinaigrette to the asparagus-fennel mixture, toss lightly and add pepper to taste.
Divide the salad between individual plates and add a lacy frond for garnish and serve.
Asparagus Salad Recipe Ingredients
Here’s what you’ll need to make this asparagus salad recipe:
- Asparagus, of course! Look for 2 bunches with thin, snappy spears.
- Peas – To keep things simple, I use thawed frozen peas, but you could blanch fresh shell peas if you like.
- Garlic, olive oil, lemon juice, and sea salt – I lightly dress the asparagus and peas in this mixture before I assemble the salad. It gives them a nice bright flavor.
- Radishes – For color and crunch. – This rich, lemony dressing gives the salad a lightly creamy coating. If you want to get ahead, you can make the dressing up to a day in advance.
- Feta cheese – I love its tangy, salty flavor with the fresh spring veggies here, but if you’re vegan, feel free to skip it. Add a few pickled radishes to the salad instead.
- Pine nuts – For rich, nutty flavor and extra crunch.
- And fresh mint or basil – To take it all over the top.
Find the complete recipe with measurements below.
This asparagus salad recipe comes together in 3 easy steps:
- Cook the asparagus. Blanch it for 1 minute in a large pot of salted boiling water. Then, transfer it to a bowl of ice water to stop the cooking process. Drain the asparagus and pat it dry.
- Next, season the veggies. At the bottom of a large bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss to coat.
- Finally, assemble! Transfer the asparagus and peas to a platter, and drizzle them with the avocado dressing. Sprinkle on the radish slices, pine nuts, feta, and herbs, and season to taste.
11 Early Spring Salad Recipes
Of all the recipes to look forward to in the springtime, it’s the salads that speak to me the most. Coming out of a winter of rustic soups and comforting casseroles, light bright salads are a breath of culinary fresh air. They’re as welcome in my kitchen as spring tulips are on my dining table.
What I like most about spring salads is their ease. They demand little of the cook. Add a drizzle of olive oil, squeeze of lemon, and flash of fresh herbs to nearly any spring vegetable, whether raw or cooked, and you have a fine plate of food on your hands. Scatter on toasted nuts or crumbled cheese to elevate things further with little effort.
Below you’ll find 11 salad recipes that feature the finest that spring has to offer including asparagus, artichokes, radishes, snap peas, strawberries, watercress, arugula, favas, English peas, and leeks.
These recipes all lean on the lighter end of the spectrum and make a terrific lunch or a side dish for dinner. Add a source of protein to nearly any of these—whether grilled chicken, slow roasted salmon, or warm lentils—to make a complete meal.
If there was one vegetable that could show you it’s springtime without telling you it’s springtime, it’s the humble asparagus. This recipe is just as delicious as it looks—there’s a reason why it made the cover of Athena’s book, Cook Beautiful—and it’s also incredibly easy to make. Win-win!
This has been one of the most popular recipes on EyeSwoon and for good reason. The cod melts in your mouth with the sweet tang of citrus and Aleppo pepper spice. This is a transitional dish that can take you from vibrant Winter citrus to Spring-forward fennel.
Fennel, citrus and asparagus salad recipe - Recipes
Appeticer Recipes Ingredients
8 oz. Baby Spinach
1 large ripe Tomato, cut into 8 equal pieces
1 Fennel Bulb, trimmed and sliced
1 large Orange, juiced
1 tablespoon Harris Teeter Red Wine Vinegar
1/4 teaspoon Kosher Salt
1/4 freshly ground Black Pepper
2 tablespoons H.T. Traders Extra Virgin Olive Oil
1. P lace asparagus in a pot of boiling water over high heat. Reduce heat to low. Simmer until asparagus is tender. Drain, and place in a bowl of ice-cold water for 5 minutes, and drain again.
2. Place spinach in a large serving bowl or platter. Combine asparagus, spinach, tomato, and fennel in a medium bowl.
3. Whisk together orange juice and red wine vinegar in a small bowl. Whisk in salt and pepper and olive oil until combined. Pour dressing over asparagus mixture and spoon over spinach. Toss gently to combine.
Preheat oven to 200°C (180° fan-forced). Line a baking tray with baking paper. Combine nuts and maple syrup on tray, spreading out evenly. Cook for 5-6 minutes or until the maple syrup crystallises. Remove from the oven and set aside to cool.
Meanwhile, in a screw top jar combine oil, juice and mustard. Season and shake well to combine.
Place rocket, fennel, zucchini, oranges, grapefruit, limes and radishes in a large bowl. Drizzle with dressing and toss well to coat. Sprinkle with candied nuts, goat’s cheese, and reserved fennel fronds, to serve.