Asparagus, Feta, and Lemon Salad
This Asparagus Feta Salad with lemon is a perfect spring salad when asparagus is in season. Tender crisp asparagus is paired with feta, crunchy Marcona almonds, salty feta and a zesty lemon dijon shallot dressing to tie everything together. An easy side dish, perfect for weeknight cooking, or for entertaining, this asparagus feta salad is delicious and will be on repeat at your house!
Asparagus is a perfect green to use in salads. It is crisp yet tender, has a delicious earthy flavor and a great crunch when it's cooked properly. No mushy asparagus allowed!
Bright, tender, crisp asparagus is the key to this salad. It's flavored with lemon avocado oil, feta, shallots, Dijon mustard and has a delicious crunch from the addition of Marcona almonds.
When I first made this salad, I kept the asparagus whole and roasted it, then topped it with the dressing, feta and almonds. It presents beautifully this way, BUT it's not as practical to eat as a salad. So, I've provided the cooking instructions for whole roasted asparagus with feta, as well as chopped asparagus in the recipe card below. The dish tastes the same, it's just a bit easier to eat chopped.
Ingredients in Asparagus Salad with Feta
- 1 lb. asparagus
- 3 tablespoons lemon-flavored avocado oil or olive oil, divided
- 1.5 tablespoons lemon juice and zest
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper, or to taste
- 1 shallot, thinly sliced
- ¼ cup feta cheese, crumbled
- ¼ cup Marcona almonds, roughly chopped
- parsley or dill for garnish(optional)
What are Marcona Almonds?
Marcona almonds are blanched and roasted Spanish almonds. They are savory, with a texture similar to a macadamia nut. Softer than traditional almonds, Marcona almonds are already roasted, so they are perfect in salads as they add a fantastic crunch.
You'll find Marcona almonds in the produce department of your local Safeway. If you don't have Marcona almonds, you can substitute toasted hazelnuts, pinenuts, or toasted chopped almonds in this salad. Each of those nuts has its own unique flavor profile, so it will change the salad slightly.
How to Make this Asparagus Feta Salad
Trim the woody ends of the asparagus and slice the asparagus into 3rds (2-inch pieces are perfect)
Cook the Asparagus: You can choose from pan sauteing the asparagus or blanching.
Pan-Saute: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and the asparagus. Cook the asparagus for about 5 minutes until it is bright green, crisp, yet tender. Immediately remove from the heat and place in your serving dish.
Blanch: If you choose to blanch it, then you'll bring a large pot of salted water to a boil. Add the asparagus and blanch it for 1-2 minutes until bright green and tender. Using tongs, remove the asparagus from the boiling water and transfer it to a bowl of ice water to stop the cooking process. Drain the asparagus and place it on paper towels to dry.
Roast: Preheat the oven to 425° F. Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Roast for 10 minutes. if the asparagus is a little thicker, it may take 12-15 minutes.
Prepare the dressing by whisking together the lemon-flavored avocado oil (or olive oil), lemon zest and juice, Dijon mustard, salt, and pepper until it is emulsified. Add the shallots to the bowl and let them sit for a few minutes to help them soften slightly and take the bite out.
Plate the asparagus and gently toss it with the dressing. Top with feta cheese, Marcona almonds, and extra lemon zest. Stir to combine.
What to Serve with Asparagus Feta Salad
Slow Roasted Blood Orange Glazed Salmon
Skillet Creamy Garlic Lemon Chicken Recipe
Mediterranean Chicken Thighs With Artichokes, Potatoes and Olives
Asparagus Orzo With Lemon and Feta
Additional Asparagus Recipes
Asparagus Orzo With Lemon and Feta
Lemon Parmesan Risotto With Asparagus
Spring Pasta Salad With Asparagus, Tomatoes and Peas
Cauliflower Risotto With Asparagus and Mushrooms
Parchment Baked Salmon with Asparagus and Lemon Recipe
Ingredients
- 1 lb. asparagus
- 3 tablespoons lemon-flavored avocado oil or olive oil divided
- 1.5 tablespoons lemon juice and zest
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper or to taste
- 1 shallot thinly sliced
- ¼ cup feta cheese crumbled
- ¼ cup Marcona almonds roughly chopped
- parsley or dill for garnish optional
Instructions
- Trim the woody ends of the asparagus and slice the asparagus into 3rds (2-inch pieces are perfect)
- Cook the Asparagus: You can choose from pan sauteing the asparagus or blanching.
- Pan-Saute: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the asparagus. Cook the asparagus for about 5 minutes until it is bright green, crisp, yet tender. Immediately remove from the heat and place in your serving dish.
- Blanch: If you choose to blanch it, then you'll bring a large pot of salted water to a boil. Add the asparagus and blanch it for 1-2 minutes until bright green and tender. Using tongs, remove the asparagus from the boiling water and transfer it to a bowl of ice water to stop the cooking process. Drain the asparagus and place it on paper towels to dry.
- Roast: Preheat the oven to 425° F. Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Roast for 10 minutes. if the asparagus is a little thicker, it may take 12-15 minutes.
- Prepare the dressing by whisking together the lemon-flavored avocado oil (or olive oil), lemon zest and juice, Dijon mustard, salt, and pepper until it is emulsified. Add the shallots to the bowl and let them sit for a few minutes to help them soften slightly and take the bite out.
- Plate the asparagus and gently toss it with the dressing. Top with feta cheese, Marcona almonds, and extra lemon zest. Stir to combine.
Leave a Reply