This bright and delicious asparagus salad with green beans, sweet peas and fresh dill is tossed in a lemon garlic vinaigrette. Delicious warm, chilled or room temp, it’s the perfect side dish to serve with fish, chicken or lamb.
Anyone else looking forward to spring as much as I am? Not only is the weather starting to warm up here in Michigan, but fresh, local produce starts to reappear at my D&W Fresh Market. Each store has a “local” section, as well as items highlighted throughout with a “local” sign. I always like to shop locally when possible, so I appreciate how easy they make it! Feel free to check it out yourself and join the “Farm to Fork” initiative. This Asparagus Salad with Green Beans and Dill is a great way to use fresh spring produce and shake up your salad game!
Ingredients
- Asparagus: Slightly earthy and a bit sweet in taste, it is a fantastic source of potassium.
- Green beans: Tender with a slight crunch, they are chalk full of iron, vitamin C, and fiber.
- Green peas: A great source of plant based protein, flavor can vary from sweet to savory.
- Olive oil: A heart healthy oil that helps to dress the salad.
- Lemon juice: Fresh lemon juice adds a bright, citrus flavor that cuts through some of the more earthy flavors.
- Fresh herbs: What’s in season and available at your D&W Fresh Market? I used dill and parsley, but you could also use basil or oregano.
- Garlic: Nutty, pungent, aromatic flavor added to the dressing.
How to make Asparagus Salad with Green Beans and Dill
Start your asparagus salad with green beans by trimming the stalks of your asparagus.
Then bring a pot of salted water to a boil, then blanche your asparagus, green beans, and peas for just a couple minutes.
Strain your veggies once they are bright green.
Then transfer to an ice bath until cool, then strain again.
Then make your salad dressing by mincing your fresh herbs. I personally love dill, so did fresh dill and parsley. But you could do whatever is in season at your local grocery store!
To make your dressing, add the olive oil and fresh lemon juice to a large bowl. Whisk together with the garlic, fresh herbs, and some salt and pepper.
Add your blanched veggies to the large bowl and toss to coat in the dressing.
For some added flavor, I also like to add some crumbled feta cheese as well.
Once tossed and seasoned to your liking, serve and enjoy your Asparagus Salad with Green Beans and Dill!
Frequently Asked Questions
Should green beans be steamed or boiled?
Should green beans be soaked before cooking?
Why does asparagus get mushy?
More Spring Salads
- Greek Herb Salad with Feta
- Carrot Salad with Honey Vinaigrette
- Strawberry Arugula Salad
- Spicy Lebanese Salad
- Italian Chopped Salad with Cannellini Beans
Eat It, Like It, Share it!
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Enjoy the abundance that spring brings by making my Asparagus Salad with Green Beans and Dill. Or take advantage of your own local fresh produce to make your own salad!
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Asparagus Salad with Green Beans and Dill
Ingredients
- 2 cups asparagus (trimmed and cut in 2-inch pieces)
- 1 cups green beans (trimmed and cut in 2-inch pieces)
- 1 cups green peas (fresh or frozen)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ¼ cup minced fresh herbs (such as dill, parsley, etc.)
- 1 clove garlic (minced)
- salt and pepper (to taste)
Instructions
- Bring a large pot of salty water to a boil then add the green beans and asparagus. Cook for 2 minutes before adding in the green peas. Boil for an additional minute before removing with a slotted spoon and submerging in to a large bowl with ice water. Strain and place in a large bowl.
- Drizzle the blanched veggies with all the remaining ingredients (olive oil through salt and pepper.) Toss well and check for seasoning, adjust accordingly before serving.
Last Step:
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Liz’s Notes
Nutrition
Disclosure: This recipe was developed in partnership with Spartan Nash. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
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