Real Recipes From Real Home Cooks ®

asparagus summer salad

Recipe by
Francine Lizotte
Surrey South, BC

Fresh, colorful, healthy & easy to make, this Asparagus Summer Salad is a great one to add to your recipe folder because it pairs so well with many proteins

yield 4 servings
prep time 15 Min
cook time 2 Min
method Stove Top

Ingredients For asparagus summer salad

  • 8 lg
    asparagus, tough ends trimmed and cut into 4 equal pieces
  • 1 can
    (12 oz./341 ml.) corn kernels, drained
  • 1/2 c
    orange peppers, finely chopped
  • 8 lg
    cherry tomatoes, washed and halved
  • 1/2 can
    (2.25 oz.) sliced black olives, drained
  • 1 lg
    green onion, sliced
  • 2 lg
    basil leaves, chiffonade
  • 1 Tbsp
    lemon zest
  • 2 Tbsp
    freshly squeezed lemon juice
  • 1 sm
    pinch ground himalayan sea salt, or to taste
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • your favorite dressing, such as ranch

How To Make asparagus summer salad

  • 1
    In a medium pot with a s teaming basket over high heat, boil water. Add asparagus and cook for 2 minutes. Transfer them in an ice bath for 1 minute. Drain and pat dry; set aside
  • 2
    In a medium bowl, combine corn, orange peppers, tomatoes, black olives, green onion, basil, lemon zest, lemon juice, salt and black pepper; toss well. At this point, if desired, add salad dressing/vinaigrette and toss until well incorporated
  • 3
    Add blanched asparagus and gently toss them in. Serve immediately otherwise place in the refrigerator until ready to serve.
  • 4
    Note: If wanted to cut on calories, this salad doesn’t need dressing or vinaigrette
  • 5
    To view this recipe on YouTube, click on this link >>>>