Asparagus Salad Recipe
This easy salad recipe showcases asparagus front and center, pairing it with pine nuts, parmesan, fresh herbs, and a garlicky lemon dressing.
Servings 4 servings
Calories 199kcal
Ingredients
Dressing:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1/2 tablespoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 clove garlic crushed
Salad:
- 3 tablespoons pine nuts
- 1 pound asparagus cleaned, woody bottom part trimmed, and thinly sliced on an angle
- 1/2 cup fresh Italian parsley leaves
- 1/2 cup fresh basil leaves
- 1/2 cup freshly-shaved parmesan cheese
Instructions
- For the dressing, add all ingredients to a small bowl and whisk to combine.
- For the salad, add the pine nuts to a small dry skillet over medium-low to low heat and toast until they start to turn golden and smell nutty, about 2 to 3 minutes. Transfer to a bowl and cool.
- Add the asparagus, cooled pine nuts, parsley, basil, and parmesan to a large salad bowl. Drizzle on the dressing, and gently toss to combine.
- Serve immediately.
Video
Notes
- Net Carbs: 6g per serving
- Lower Carb/Keto Version: To reduce the carbs even more to make it keto friendly, use keto honey or your favorite keto sweetener instead of regular honey.
- Paleo Version: Omit the parmesan cheese.
- The Herbs: I like to leave the herb leaves whole because it looks gorgeous and they don't wilt as fast. However, for less intensely herbaceous flavor, chiffonade the herbs right before serving. Also, if you're sensitive to the anise-like flavor of basil, you may want to reduce the amount by half.
Nutrition
Calories: 199kcal | Carbohydrates: 9g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 9mg | Sodium: 353mg | Potassium: 350mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1748IU | Vitamin C: 21mg | Calcium: 195mg | Iron: 4mg