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Green Bean and Asparagus Salad with Lemon-Basil Vinaigrette
This vibrant Green Bean and Asparagus Salad is a celebration of fresh, seasonal produce. Crisp green beans and tender asparagus are paired with juicy cherry tomatoes, red onion, and creamy feta cheese, all tossed in a zesty lemon-basil vinaigrette. Perfect as a side dish for summer barbecues or as a light lunch, this salad brings a burst of color and flavor to your table. The combination of textures and the tangy dressing will leave your taste buds dancing with delight. Historically, salads like this have been enjoyed since ancient times, often made with whatever fresh vegetables were in season, embodying the farm-to-table ethos we cherish today.
Ingredients
- Green beans
- 2 cups, trimmed
- Asparagus
- 1 bunch, trimmed and cut into 2-inch pieces
- Cherry tomatoes
- 1 cup, halved
- Red onion
- 1/4 cup, thinly sliced
- Feta cheese
- 1/2 cup, crumbled
- Fresh basil
- 1/4 cup, chopped
- Olive oil
- 3 tablespoons
- Lemon juice
- 2 tablespoons, freshly squeezed
- Dijon mustard
- 1 teaspoon
- Honey
- 1 teaspoon
- Salt
- to taste
- Pepper
- to taste
Instructions
- Bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, until crisp-tender. Drain and rinse with cold water to stop the cooking process.
- In the same pot, bring another pot of salted water to a boil. Add the asparagus and cook for 2 minutes, until crisp-tender. Drain and rinse with cold water.
- In a large mixing bowl, combine the blanched green beans, asparagus, cherry tomatoes, red onion, feta cheese, and fresh basil.
- In a separate small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to create the lemon-basil vinaigrette.
- Pour the vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.
- Serve chilled or at room temperature for the best flavor, and enjoy this refreshing dish!
Tips
- For added crunch, consider including toasted nuts such as almonds or pine nuts.
- Feel free to substitute the feta cheese with goat cheese for a creamier texture.
- This salad can be made a few hours in advance; just wait to add the vinaigrette until before serving to keep it fresh.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 15 minutes Cook Time: 5 minutes Calories: 180 Fat: 12g Carbs: 14g Protein: 5g Sodium: 300mg Sugar: 3g
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