Spring has sprung and I’m already seeing asparagus everywhere! I wanted to do something other than make the classic grilled/roasted asparagus dish so I decided to try making a light and refreshing side salad out of it. I started by blanching the asparagus to soften them a bit, and then added cucumber and radish for some crunch. I also threw in some dill, red onion and goat cheese to really up the flavors. The dressing is easy and so light making this a healthy side dish for any occasion. The salad pairs really well with some grilled salmon (my personal favorite) or chicken breast, or a pasta with white wine and butter.
Spring Asparagus, Radish & Cucumber Salad
A light spring ingredients salad recipe featuring cucumber, radish, and asparagus with a balsamic lemon dill dressing.
Servings: 4 people
Cost: 6
Ingredients
- 1 bunch Asparagus blanched and chopped
- 2 Persian cucumbers Sliced in half and then chopped into half circles
- 1/4 Red onion thinly sliced
- 1 Daikon radish** thinly sliced
- 1 Watermelon radish** thinly sliced
- 2 tbsp Chopped fresh dill
- Goat Cheese to taste
Dressing Ingredients
- 1/4 cup Olive oil
- 2.5 tbsp Balsamic vinegar
- 1/2 Lemon Juiced
- 1 tsp Chopped dill
- Salt & pepper to taste
Instructions
- Bring a large pot of water to boil.
- Meanwhile fill a large bowl with ice water
- Once water is boiling add asparagus and allow to cook for 2-3 minutes until it is a vibrant green and it has slightly softened. Then remove from the water and submerge in ice water for a minute or two.
- Chop all your vegetables and add to a large bowl.
- Add the dressing ingredients to a mason jar or a small bottle with a lid and shake well until all ingredients are combined.
- Pour dressing over salad mixture and toss well to combine.
Notes
**Feel free to add any kind of radishes you can find in the store. I more commonly see easter egg radishes or the classic red radishes.