Lemon Asparagus Salad

We love a salad that is filled with more veggies and fruit than lettuce! Drizzled with lemon vinaigrette, this salad has a light and flavorful crisp crunch in every bite.





Category: Side Dish



4 Oakdell Cage Free Eggs, hard boiled, peeled, and sliced
1 bunch asparagus, cut into thirds
3 cups spinach
1/2 cup radishes, sliced
1/2 cup peas
1/4 cup feta cheese

Pickled Red Onion

1 large red onion, thinly sliced
2 cups white vinegar
2 cups water
1/3 cup sugar
2 tbsp sea salt
1 tsp peppercorns

Lemon Poppy Seed Vinaigrette

3 large lemons (1/3 cup juice and 1 tsp zest)
1/4 cup apple cider vinegar
1/4 cup olive oil
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup sugar
2 tsp poppy seeds
1 tsp grated onion
1 clove garlic, pressed

Lemon Asparagus Salad Directions

  1. Heat the vinegar, water, sugar, and salt over medium-high heat until the sugar and salt dissolve, about 1 minute. Let cool and add the onions and peppercorns. Let sit for 1 hour.
  2. To make the salad, boil the asparagus in a large pot of water for 3-5 minutes. Rinse with cold water. In a large bowl toss together, boiled eggs, spinach, radishes, peas, feta cheese, and pickled red onion.
  3. To make the vinaigrette, place all the ingredients into a jar and shake until mixed. Pour over the salad.