Asparagus Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Mediterranean salad of blanched asparagus, peas, cherry tomatoes, and radish tossed with herbs, tangy vinegar, and sumac. Light and bright, it's an ideal side for spring and summer meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound asparagus, (tough ends removed, cut into thirds)
- 1 cup fresh or frozen peas
- 10 ounces cherry tomatoes, (halved)
- 5 large radishes, (thinly sliced into rounds)
- 1/3 cup packed chopped mint leaves
- 1/3 cup packed chopped parsley leaves
- 1 to 2 ounces feta cheese (optional), (crumbled)
- 3 tablespoons red wine vinegar
- 2 garlic cloves, (minced)
- Kosher salt
- Black pepper
- 1 teaspoon sumac (optional)
- 3 tablespoons extra virgin olive oil
At a glance
PER SERVING · TIME 12M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 2m
- Sodium
- 440mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 393mg
- Calcium
- 60mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 440MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.