Easy Cold Asparagus Salad

Cold asparagus salad on a plate with spoonful held above it.

5 from 3 votes

Easy Cold Asparagus Salad

This Cold Asparagus Salad is a fresh, flavorful way to celebrate asparagus season! Tossed in a sweet mustard vinaigrette, it's light, zesty, and perfect for warm weather. Serve it as a side, appetizer, or light lunch—this one's a crowd-pleaser every time.

Prep Time10

Cook Time2

Total Time12

Servings:

Calories: 210kcal

Author: Karin and Ken

Ingredients

2 bunches fresh asparagus
1 lemon juiced
3 tablespoons avocado oil
1 teaspoon Dijon mustard
1 tablespoon honey
⅛ teaspoon salt
⅛ teaspoon pepper
1 cup red bell peppers diced
1 cup cucumber diced
1 avocado diced
½ cup red onion diced
½ cup parmesan cheese shredded
2 tablespoons mint julienned

Instructions

Break off the bottoms of the stems of the asparagus and discard. Cut the asparagus into thirds.
Blanche the asparagus by placing the asparagus in boiling water. Cook for 2 minutes.
Immediately transfer the asparagus by shocking it in an ice bath to retain its color and to stop it from cooking. Drain and set aside.
In a bowl add the lemon juice, oil, Dijon mustard, honey, salt, and pepper. Mix until combined. Taste to see if more honey is needed.
Add the remainder of the ingredients to the bowl. Gently toss until combined.

Video

Notes

For the best flavor and texture, start with asparagus that’s bright green with firm, closed tips. The fresher, the better!
Instead of chopping, try bending each spear near the base until it naturally snaps—this helps get rid of the tough, woody ends without guesswork.
Cook the asparagus just until it turns vibrant green and slightly tender. You want it to hold on to a bit of bite, especially since it’s served cold.
Whether you use thin or thick spears, keep them uniform in size so they cook at the same rate and come out evenly tender.
This salad is best enjoyed fresh after dressing, but leftovers can be stored in an airtight container in the fridge for up to 4 days. Just know the asparagus might lose some of its crispness and bright color over time.

Nutrition