Asparagus Salad with Green Beans and Dill

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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.

Forkful of asparagus salad with green beans and dill.

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 Salad 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

Trimming asparagus

Start your asparagus salad with green beans by trimming the stalks of your asparagus.

Blanching vegetables

Then bring a pot of salted water to a boil, then blanche your asparagus, green beans, and peas for just a couple minutes.

Straining cooked vegetables

Strain your veggies once they are bright green.

Adding veggies to ice bath

Then transfer to an ice bath until cool, then strain again.

Mincing fresh dill

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!

Whisking dressing together

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.

Adding veggies to bowl with dressing

Add your blanched veggies to the large bowl and toss to coat in the dressing.

Adding cheese and herbs to salad

For some added flavor, I also like to add some crumbled feta cheese as well.

Asparagus Salad with green beans and dill

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?

Both work well! It depends a bit on the recipe, but do what you’re used to.

Should green beans be soaked before cooking?

No, you don’t need to soak green beans before cooking them.

Why does asparagus get mushy?

If your asparagus is mushy, then you’ve likely overcooked it. When blanching your asparagus, it shouldn’t be boiled for more than 2-3 minutes.

Asparagus salad with green beans and dill.

More Spring Salads

Eat It, Like It, Share it!

Did you try this salad and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

Liz eating asparagus salad with green beans and dill.

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!

Your fork is waiting.

Asparagus Salad with green beans and dill

Asparagus Salad with Green Beans and Dill

This bright and delicious asparagus salad is made with green beans, sweet peas and fresh dill 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.
PREP: 10 minutes
COOK: 5 minutes
Pin
Servings4

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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Notes

Blanching vegetables is a great way to quickly stop the cooking process ensuring the vegetables remain bright green with a nice slightly crunchy texture. In other words, no soggy or yellow veggies. 

Nutrition

Serving: 1cupCalories: 117kcalCarbohydrates: 11gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 7mgPotassium: 313mgFiber: 4gSugar: 4gVitamin A: 1290IUVitamin C: 30mgCalcium: 42mgIron: 3mg
Did You Make This Recipe?Post a pic and mention @thelemonbowl or tag #thelemonbowl!

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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