Asparagus Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Greek-inspired salad of roasted asparagus, pearl couscous, kalamata olives, pine nuts, and feta tossed in a bright lemon vinaigrette with fresh herbs. Fresh, zesty, and spring-forward.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1- 2 bunches of asparagus, trimmed and cut into 1-2 inch pieces.
- 1-2 tablespoons olive oil
- salt and pepper to taste, add red pepper flakes if you like.
- 1 ½ cups dry Israeli Cous Cous (uncooked) or use orzo, quinoa, freekah, or regular cous cous ( about 4 cups cooked)
- ½ cup kalamata olives ( pitted, sliced)
- ½ cup feta cheese ( optional)
- ½ cup toasted pine nuts (optional, sub slivered almonds)
- ¼- ½ cup fresh mint
- 1/2 cup Italian parsley, chopped
- 2 tablespoons tarragon (optional)
- 3 scallions, sliced at a diagonal
- Zest from one lemon (divided)
- ¼ cup lemon juice
- ¼ cup red wine vinegar
- 1 teaspoon Dijon or whole grain mustard
- 2 garlic cloves, finely minced
- 1 teaspoon dried mint (optional)
- ½ cup extra virgin olive oil
- 1 tsp salt
- ½ teaspoon pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1096mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 390mg
- Calcium
- 62mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1096MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.