This asparagus, cucumber, and tomato salad combines lightly sauteed asparagus with cherry tomatoes, feta, and cucumber in a very simple honey, lemon, garlic, and mustard dressing.
Ingredients
- 2 teaspoons olive oil , divided
- 6 ounces asparagus
- 1 pinch salt , plus more to taste
- 1 cup cherry tomatoes
- 1 cucumber
- 0.5 cups feta cheese
- 0.25 cups fresh parsley
- 1/2 lemon , zested and juiced
- 2 teaspoons honey
- 0.5 teaspoons Dijon mustard
- 1 clove garlic
- freshly ground black pepper to taste
Instructions
-
1
Heat 2 teaspoons olive oil in a large, nonstick skillet over medium heat until hot. Add asparagus pieces and a pinch of salt. Cook, stirring frequently, until asparagus is bright green and tender-crisp, 2 to 3 minutes.
-
2
Remove from heat and add to a bowl. Add cherry tomatoes, cucumber, feta cheese, and parsley; toss gently to combine.
-
3
Add remaining 2 tablespoons olive oil, lemon juice, honey, Dijon mustard, and garlic to a small container with a lid; season with salt and pepper. Shake briskly until blended. Pour dressing over salad ingredients and toss to combine.
-
4
Place salad in a serving dish; garnish with lemon zest and additional parsley sprigs, if desired.
Nutrition Facts
Per serving
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