This post is done in partnership with Rubbermaid. However, all thoughts and opinions are my own. Collaborations like this allows me to continue providing you with delicious and simple recipes. Thank you for you continued support of Clean Foodie Cravings. CLICK HERE to grab your FreshWorks Produce Saver Containers!
Summer time to me is all about easy, colorful and fresh meals. My favorite activity during these months is hitting up the farmers market every weekend and loading up on fresh veggies! This summer asparagus salad is going to be on repeat this year! It’s so easy yet incredibly impressive and delicious.
Salads are always fun because they can be whatever you want. I love salads with lots of greens and a bomb dressing. That is exactly what this asparagus salad is. It’s fresh, crisp and light but also has a lot of texture so it feels very hearty.
HOW TO ENJOY THIS SUMMER ASPARAGUS SALAD
I usually have this as a starter or a quick lunch. But when I just want to make it a full meal, all I’ll need to do is add protein. I love these two recipes below to go with this asparagus salad:
VEGETABLE STORING TIPS WITH RUBBERMAID
Now y’all know me, I gotta give you the organizational tips at all times! That’s why I’m so excited about Rubbermaid’s FreshWorks Produce Saver containers! If you’re like me and you love going to the farmers market and grabbing fresh veggies every week, you’re going to love these containers!
The FreshWorks Produce Saver Containers come in 5 different sizes so you have a size for all your produce. The medium tall container is perfect for storing asparagus. The medium short is great for berries. And the large is great for greens like lettuce and spinach.
FreshWorks keeps your produce fresher for longer by regulating the flow of oxygen and carbon dioxide in and out of the container. It is recommended that you DO NOT wash your fruits and veggies before storing in the FreshWorks Containers. Wash your produce when you’re ready to use or eat them. When you’re storing berries, remember to discard any berries with visible mold because they might spoil the rest of the berries. For asparagus, simply transfer them to the FreshWorks Container, standing up, and store in the fridge. You may notice some condensation in the container. Don’t be alarmed, that is simply an indication that FreshWorks is preserving the produce.
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A fresh and simple summer salad. Blanched asparagus tossed with fresh greens, brined artichokes, a delicious dressing and then served with heirloom tomatoes.
1 bunch asparagus, trimmed and cut into 2 inch pieces
1/2 a red onion, sliced
1/3 cup extra virgin olive oil
4 tbsp red wine vinegar
1/4 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
1/3 cup grated Parmesan cheese
1 can artichoke hearts, roughly chopped
~ 2 cups of romaine lettuce, roughly chopped
1 tbsp capers, roughly chopped
1 large heirloom tomatoes, sliced into 4 thick slices
2 4-ounce balls of burrata cheese
Fresh basil leaves
To begin, bring a pot of water to a boil and salt heavily. Add the asparagus and cook for 3 minutes if your asparagus is thinner, and 4 1/2 minutes if your asparagus is on the thicker side. Immediately remove the asparagus from the boiling water and transfer it to an ice bath (cold water and ice) for 1 minute. Then drain and set aside.
Add the sliced red onion to a bowl with ice cold water, submerge the onion slices and set it aside. This will help cut the strong onion taste so it’s more enjoyable.
Now, in a large mixing bowl, add the olive oil, red wine vinegar, salt, black pepper, Italian seasoning and Parmesan cheese and whisk to combine. Now, add the artichoke hearts, romaine lettuce, capers, asparagus and red onion slices to the bowl with the dressing. Toss to combine, making sure all the greens and vegetables are well coated with the dressing.
Now you can serve this family style, or individually. Lay a slice of tomato on a plate and add with the asparagus and lettuce mixture on top. Finish the salad with a piece of burrata and fresh basil leaves. ENJOY!
*You can prep this salad a day ahead of time if you’re preparing for a large dinner. Simply add all the ingredients for the dressing into a mason jar, shake and store in the fridge. Prepare the rest of the ingredients as instructed. In a large serving bowl, put the chopped lettuce on the bottom, followed by the asparagus and red onion slices on top. Cover the bowl and transfer to the fridge. When you’re ready to serve, all you have to do is drain the artichoke hearts and chop them and add them, along with the capers, to the salad. Then pour the dressing over top, toss to coat and serve.
*This salad will not keep in the fridge. Mostly because of the parmesan cheese in the dressing and the asparagus. I don’t like nor do I recommend eating asparagus, prepared this way, a day or two later. So I recommend enjoying this salad right when you make it.
- Prep Time: 10 mins
- Cook Time: 5 mins
Keywords: Asparagus salad, summer salads, green salads
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