Easy Asparagus & Red Pepper Salad

Easy to make in just 15 minutes this asparagus and red pepper salad comes together in a flash. It’s packed full of healthy vegetables and a perfect side to bring to gatherings or an addition to dinner. Filled with color and interesting textures this salad can be dressed with a quick and simple vinaigrette made with ingredients you have on hand!

Mothers’s day is almost here! It’s one of those holiday’s that is often overlooked when it comes to food. But I think any occasion to get together calls for bright and cheerful dishes and this salad checks all of the boxes! It’s especially great when you don’t remember to prepare an elaborate dish before hand.

I was lucky enough to find some white asparagus when creating this recipe, but I know that it may not be accessible to all of you. If you can’t find any, don’t sweat it. This salad will still turn out delicious. White asparagus brings a little different flavor than our traditional green stems when find everywhere. The white variety of asparagus tends to be a little more bitter and sweet. It’s definitely a fun vegetable to try if you can find it!

I’ve paired this asparagus and red pepper salad with a very simple vinaigrette. With so many textures going on between the vegetables it would be a little bit too much to have a powerful dressing tossed it. Fortunately, the vinaigrette is also made with ingredients you probably already have on hand so it cost you an extra trip to the store.

How to blanch asparagus:

Blanching the asparagus helps it maintain its bright color and crisp texture by cooking it quickly in boiling water. It’s a super easy process that can be used on a wide variety of vegetables!

• Bring a pot of water to a rolling boil and prep the asparagus by cutting it into bite sized pieces after removing the lower 1/2″ of the stalk.
• Carefully drop the chopped asparagus into the boiling water and cook for 5 minutes or until bright green and tender.
• After 5 minutes immediately remove to a bowl of iced water to halt the cooking process.
• Pat dry and use as the recipe directs!

Tips for making a vinaigrette:

Making a vinaigrette that is not separated can sometimes seem like an impossible task. But with one simple change in the process pulling a vinaigrette together is a breeze!

• Add olive oil after all other ingredients have been whisked together to ensure that dressing does not separate.
• Red wine vinegar can be substituted with another flavor of vinegar if needed or to change up the taste!
• Dressing can be stored in the fridge for up to a week. Simply bring to room temperature and whisk together to reuse.

Print

Easy Asparagus & Red Pepper Salad

This easy salad is a breeze to throw together for any occasion. Dress it with a simple vinaigrette to make a side dish that is as beautiful as it is yummy!

Course Salad

Cuisine American

Keyword asparagus, red pepper, spinach

Prep Time 20 minutes

Total Time 20 minutes

Servings 6 People

Calories 190 kcal

Author Hayley

Ingredients

Easy Asparagus & Red Pepper Salad

• 2 Cups Baby Spinach
• 1 Red Bell Pepper Sliced
• 1/2 Bunch Green Asparagus Blanched
• 1/2 Bunch White Asparagus Blanched (optional)
• 1/4 Cup Pine Nuts
• 1 Tsp Salt

Simple Vinaigrette

• 1/2 Cup Olive Oil Extra Virgin
• 2 Tbsp Red Wine Vinegar
• 1/2 Tbsp Lemon Juice
• 1 Tsp Dijon Mustard
• 1 Pinch Salt and Pepper

Instructions

Easy Asparagus & Red Pepper Salad

1. Bring a small pot of cold water to boil on the stove. Add 1 tsp of salt to water. 

2. While water is coming to a boil prepare asparagus for blanching by removing lower 1/2" of stem and chopping the remaining stalk into three even pieces. Slice the bell pepper into 1/4" slices and cut them in half. Set aside.

3. Once water is at a rolling boil, carefully drop in the asparagus. Boil for 5 minutes or until they are a bright green shade.
   

4. While asparagus are blanching prepare a bowl with ice water to dunk the asparagus into. Once the 5 minutes are up remove the asparagus using either a slotted spoon or draining into a colander and add to the ice water. Drain the asparagus again and shake to dry.

5. In a large mixing bowl or salad bowl add the spinach, bell pepper, asparagus, and pine nuts. Toss to combine. Cover and refrigerate until you are ready to add the dressing and serve. 

Simple Vinaigrette

1. Add red wine vinegar, lemon juice, mustard, salt and pepper to a small bowl. Using a whisk or a fork whisk the ingredients together until well blended.

2. Slowly pour in the olive oil with one hand while constantly whisking the mixture with the other until the entire mixture comes together.

3. Cover and set aside at room temperature until ready to serve. If it will be more than a few hours put dressing in the fridge and bring to room temperature again before serving.  

Recipe Notes

White asparagus can be difficult to find, so feel free to skip it!

While sitting the vinaigrette may separate. Vigorously whisk together to recombine before serving. 

You may also like:

• Kale Salad with Strawberry Dressing | Whole 30, Vegan
• Roasted Asparagus with Tomatoes | Whole 30, Vegetarian
• Roasted Spaghetti Squash Primavera | Whole 30, Vegan