Asparagus Salad with Lemony Dressing

Bring out the simple flavor of asparagus with the Roasted Root‘s recipe for asparagus salad with lemon-parsley dressing. Serve this as a side salad along with your main course, or add hardboiled egg and avocado and enjoy as a light meal.

under 5 mins
breakfast lunch dinner

Ingredients for servings


  • 1 bunch asparagus shaved

  • 8 radishes thinly sliced

  • 1 large bulb fennel thinly sliced

  • 0.25 medium red onion thinly sliced

  • 0.5 cup raw walnuts chopped

  • 0.5 cup feta cheese crumbles

  • lemon-parsley dressing

  • 1 lemon zest

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon white vinegar

  • 2 tablespoons olive oil

  • 2 tablespoons fresh parsley chopped

  • 3 cloves garlic minced

  • 0.75 teaspoon kosher salt or to taste

  • optional toppings

  • 1 Hardboiled eggs

  • 1 Avocado slices


  • Make the lemon-parsley dressing by whisking all ingredients for dressing together; set aside until ready to serve.

  • Rinse and prepare the asparagus, radishes, fennel and red onion. Add all vegetables except asparagus to a large salad bowl.

  • For the asparagus, cut off the tough ends and discard. Then, run a vegetable peeler or potato peeler down the full length of each stalk of asparagus, adding these shavings to a large salad bowl. Once you get down to the center of the asparagus and it becomes difficult to peel, chop the remaining parts finely and add to the salad.

  • Add feta cheese and walnuts to salad bowl. Then, pour salad dressing over salad, and toss to combine. If desired, serve with hardboiled eggs and avocado slices.

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