Asparagus Spring Salad

This chopped asparagus salad uses a delicious Greek lemon dressing that makes this spring salad bright, colorful, flavorful, and crunchy!

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Prep Time: 10 mins     |    Total Time: 10 minutes                       

Total Servings: 4

Ingredients

¼ lb asparagus, about half bunch, trimmed and cut into 2-inch pieces

3 cups mixed greens

15 oz can chickpeas, rinsed and drained

1 cup grape tomatoes, halved

2 Persian cucumbers, halved and sliced

½ cup red onion, diced

½ cup kalamata olives, pitted

⅓ cup feta cheese, crumbled

Protein of your choosing if wanting to make this a complete meal         

For the Dressing:

3 tbsp olive oi

Juice of ½ lemon

¼ tsp dried oregano

¼ tsp salt (or to taste)

¼ tsp ground black pepper

Instructions

1. Bring a medium pot of salt water to a boil and add asparagus. Cook for 2 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.

2. In a large bowl, combine mixed greens, asparagus, chickpeas, tomatoes, cucumbers, red onion, olives, and feta cheese. 

3. In a small bowl, make the dressing by whisking together olive oil, lemon juice, oregano, sal, and pepper. 

4. Pour dressing over the salad and toss to combine. Add more salt and black pepper to taste.

5. Serve the salad as is as a side dish or add protein like chicken, grilled shrimp, salmon or even hard-boiled eggs to make it a complete meal!