Asparagus Broccoli Salad is a gorgeous delicious salad that is sure to impress. Loaded with healthy vegetables and topped with a light and tangy vinaigrette.
There is something so amazing about spring, everything that was brown and looked dead is now green and coming alive. The Magnolias, Dogwoods and Red Buds are all blooming here in Cincinnati and my grass is a lush green.
Along with the awakening of the trees and flowers is the sprouting of the vegetable garden. Asparagus buds have been popping out of the ground for a few weeks, and it is at its most delicious right now. So, grab it at your farmers market or grocery store and enjoy this amazing veggie, when its in its prime.
This salad is gorgeous, all those fresh veggies are at their best when they are just cooked turning a vibrant green and tasting prime. I threw in some toasted pine nuts in the dressing, which turned out superb, it added a nice nuttiness to the salad.
I did toss some shaved Parmesan on top {it is my husband’s favorite}, but you omit this to keep this recipe paleo and dairy free.
You might notice a few changes around here. I did a bit of spring cleaning and updating to the blog. My goal was to make it easier for all of you to use. Let me know what you think, like or don’t like.
- [br][b]Salad:[/b]
- 24 spears of thick asparagus, sliced into 1/4-inch thick coins
- 2 generous cups of broccoli florets, trimmed and cut into bite-sized pieces
- Pinch of sea salt
- 7 tiny radishes, washed trimmed and very thinly sliced
- zest of one lemon
- 2 tablespoon shaved parmesan {omit for paleo & dairy free recipe}
- [br][b]Vinaigrette:[/b]
- 1 1/2 tablespoons fresh lemon juice
- big pinch of salt
- 1 small shallot, chopped
- 3 tablespoons extra virgin olive oil
- 1/4 cup pine nuts, toasted, and coarsely chopped
- Add 1/2 inch of water to a large pot and bring to a boil add a pinch of sea salt
- Add broccoli and asparagus and cook 20-30 seconds just until veggies turn a vibrant green.
- Remove from pan and add to a large bowl
- Stir in radishes and lemon zest.
- Whisk together the lemon juice, salt, shallot and olive oil. Stir in the pine nuts. Set aside.
- Drizzle 1/3 of the pine nut dressing over vegetables, adding more as needed.
- Turn everything out onto a platter and finish with some shaved Parmesan.
You might also like:
Blueberry Bacon Spinach Salad {gluten free + paleo}
Peach Panzanella Ricotta Salad
Pan Seared Roasted Pork Chops with Fig Sauce
Simple Lemon Rosemary Steamed Salmon
Paleo Thai Broccoli Chicken Curry
I adore lemon with greens–this looks simply perfect~
I am a big fan of using fresh lemon on my greens too Kristen. I think it really highlights the fresh vegetable flavor!
I try and eat as much asparagus as I can every spring. This salad looks amazing and so healthy!
I am the same as you Christin, eating as much asparagus as I can while it is garden fresh. We have had it every night this week. Enjoy!
Spring always makes me think of salads and lighter meals. I am really loving this salad! I like when lettuce is not always involved or at least downplayed. Cannot wait to start up the BBQ and share this salad!
I get tired of the plain old lettuce salad too Kacey. We gotta get creative with our veggies!
Love the addition of asparagus in this!
Thanks Julia!
This is the perfect spring/summer salad, I can’t wait to make it for one of our BBQ’s!
This is the perfect salad for a summer BBQ because it can be made ahead and it gives a nice healthy selection to the table.
Oh I love this so much! It looks so fresh and healthy!
Thanks Lauren!
What a gorgeous salad! Asparagus is one of my favorite veggies and it sounds so good with the broccoli. I’m so glad summer is almost here!
I am so glad summer is almost here too! I hope you give the recipe a try you won’t be disappointed!
This salad looks fantastic! Love the addition of spicy radishes and of course love anything asparagus…yum!
Thanks Brandy! Yep, I am all for adding those radishes to heat up a salad.
This salad really is gorgeous, and I love all the crunch it must have! Yum!
Lots of fresh crunch Cathy. Thank you!
Your blog looks beautiful, and so does this salad! Thanks for a great side dish recipe 🙂
Thanks Andi!