Asparagus Summer Salad

Francine Lizotte


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


☆☆☆☆☆ 0 votes

4 servings
15 Min
2 Min
Stove Top


  • 8 large
    asparagus, tough ends trimmed and cut into 4 equal pieces
  • 1 can(s)
    (12 oz./341 ml.) corn kernels, drained
  • 1/2 c
    orange peppers, finely chopped
  • 8 large
    cherry tomatoes, washed and halved
  • 1/2 can(s)
    (2.25 oz.) sliced black olives, drained
  • 1 large
    green onion, sliced
  • 2 large
    basil leaves, chiffonade
  • 1 Tbsp
    lemon zest
  • 2 Tbsp
    freshly squeezed lemon juice
  • 1 small
    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 >>>>

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