Description

This Easy Easter Asparagus Salad is a delightful combination of fresh vegetables, creamy goat cheese, and a light, flavorful dressing. Perfect for a springtime meal or holiday gathering.

Ingredients

Scale

For the salad:

1 lb asparagus (trimmed and cut into 2-inch pieces)
1 cup peas (thawed if using frozen)
1/4 red onion (thinly sliced into half-moons)
5 oz goat cheese (Vermont Creamery recommended)
1/2 cup sunflower seeds
2 heads lettuce (torn into bite-sized pieces)
4 oz microgreens
2 tbsp fresh dill (chopped)

For the dressing:

1/3 cup mayonnaise (Hellmann’s preferred)
3 tsp Dijon mustard
1 tbsp honey
1.5 tbsp champagne vinegar
3/4 tsp salt
1 tsp black pepper

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Instructions

Blanch the asparagus: Cook asparagus in boiling salted water for 1-2 minutes, then transfer to an ice bath.
Prepare the dressing: Whisk together mayonnaise, Dijon mustard, honey, champagne vinegar, salt, and pepper.
Toast the sunflower seeds: Toast in a dry skillet until fragrant.
Assemble the salad: Toss lettuce with dressing, then layer vegetables, goat cheese, and sunflower seeds on top. Finish with fresh dill.

Notes

Make sure to dry the asparagus thoroughly after blanching to prevent diluting the dressing.
The champagne vinegar adds a unique flavor to the dressing, so use it for the best taste.
Toast the sunflower seeds just until golden to avoid burning.
Assemble the salad just before serving to keep everything fresh and crisp.

Nutrition

Serving Size: 1 serving
Calories: 875 kcal
Sugar: 12g
Sodium: 860mg
Fat: 64g
Saturated Fat: 15g
Unsaturated Fat: 42g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 14g
Protein: 25g
Cholesterol: 40mg