Earthy asparagus is tossed with crisp red onions, refreshing mint, zesty lemon, and salty ricotta salata cheese in this Asparagus Mint Salad that will get you in the spirit of spring and wake up your taste buds.
Course
Salad
Cuisine
Gluten-Free, Nut-Free, Vegetarian
Prep Time12minutes
Cook Time1minute
Total Time13minutes
Servings4
Calories156kcal
AuthorJessica Levinson
Ingredients
For the Lemon Vinaigrette:
1teaspoonlemon zest
3tablespoonsfresh lemon juice
1 1/2tablespoonssherry vinegar
1teaspoonhoney
2tablespoonsextra-virgin olive oil
1/2teaspoonKosher salt
Freshly ground pepper
For the Salad:
1poundasparagus spears
1/2red onion,sliced into thin half moons
1/2cupthinly sliced mint strips
1ouncericotta salata,shaved with a vegetable peeler (Ricotta salata is an aged version of fresh ricotta and has a firm texture)
Instructions
In a small bowl or liquid measuring cup, whisk together vinaigrette ingredients and set aside.
Snap off woody ends of asparagus spears, and cut on bias into 1-inch pieces.
Blanch the asparagus: Bring a medium pot of water to boil; add asparagus and cook for 1 minute until bright green.
Drain and run asparagus under cold water or shock in a bowl of ice water. Dry off asparagus and place in a medium salad bowl.
Add sliced onion and mint to asparagus in bowl and toss with lemon vinaigrette.
Serve salad with shaved ricotta salata on top.
Recipe Notes
Recipe reprinted with permission from Today's Dietitian magazine.