Asparagus walnut salad
Discover the vibrant flavors of our Asparagus Walnut Salad, featuring tender asparagus, crisp lettuce, and crunchy walnuts, all dressed in a tangy mustard vinaigrette with a hint of sweetness from stevia leaf sweetener. Perfect for a refreshing and nutritious meal!
- 13 Mar 2025
- Cook time 10 min
- Prep time 10 min
- 1 Servings
- 9 Ingredients
Asparagus walnut salad is a delightful and nutritious dish that's perfect for a light lunch or dinner. Combining fresh, crisp asparagus with the rich flavor of walnuts, this salad offers a great balance of textures and flavors. The simple vinaigrette made with olive oil, vinegar, mustard, and a hint of stevia leaf sweetener adds just the right amount of tanginess and sweetness to tie everything together.
Ingredients:
Instructions:
- Bring a pot of salted water to a boil. While waiting, trim the tough ends off the asparagus and cut them into bite-sized pieces (about 1-2 inches long).
- Once the water is boiling, add the asparagus and cook for 2-3 minutes, until they are bright green and just tender.
- Drain the asparagus and immediately transfer them to a bowl of ice water to stop the cooking process. After a few minutes, drain the asparagus and set aside.
- In a small bowl, whisk together the vinegar, mustard, stevia leaf sweetener, and black pepper until well combined.
- Slowly drizzle in the olive oil while continuing to whisk, forming a cohesive dressing. Set aside.
- In a large salad bowl, combine the cooked asparagus, finely chopped onion, and chopped lettuce.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Lightly toast the walnuts in a dry skillet over medium heat for a few minutes until they are fragrant and slightly golden.
- Allow them to cool slightly, then chop them into small pieces and sprinkle over the salad.
- Give the salad one final toss, ensuring that the walnuts are dispersed throughout.
- Serve immediately and enjoy this fresh, flavorful Asparagus Walnut Salad!
Tips:
- Blanch the asparagus in boiling water for 2-3 minutes to retain its bright green color and crispiness. Immediately transfer to ice water to stop the cooking process.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor and crunchiness.
- Thinly slice the onion to ensure it distributes evenly throughout the salad without overpowering other ingredients.
- Use a high-quality extra virgin olive oil for the vinaigrette to add depth of flavor.
- Feel free to add other fresh vegetables such as cherry tomatoes or cucumbers for added variety.
- Toss the salad just before serving to keep the lettuce crisp and prevent it from wilting.
This asparagus walnut salad is not only tasty but also packed with nutrients, making it a healthy choice for any meal. The combination of fresh vegetables, crunchy walnuts, and a zesty vinaigrette will surely impress your taste buds. Enjoy this salad on its own or as a side dish to complement your main course.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 60kcal | 3% |
| Protein | |
| Protein 3.81g | 3% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 3.65g | 10% |
| Sugar 3.59g | 4% |
| Fat | |
| Fat 30g | 35% |
| Saturated 4.06g | 14% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 27mg | 5% |
| Vitamin B1 0.21mg | 18% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 1.32mg | 8% |
| Vitamin B6 0.18mg | 10% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 11mg | 12% |
| Vitamin E 1.40mg | 9% |
| Vitamin K 90ug | 78% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.29mg | 33% |
| Iron, Fe 2.99mg | 27% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 360mg | 11% |
| Selenium, Se 3.87ug | 7% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.84mg | 8% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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