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Simple Asparagus, Feta, Pea and Olive Salad

Spring is officially here, and with it comes a bounty of seasonal produce. One of my favourite springtime meals is asparagus, feta, peas and olive salad. This simple yet flavorful dish takes advantage of the best that spring has to offer. Asparagus is full of vitamins A and C and minerals essential for good health. Feta cheese adds a salty tang, while the green peas bring freshness to the plate. Finally, olives provide a nice burst of flavour as well as healthy fats. When combined together in one delicious salad, these ingredients create an unforgettable taste. Whether you are looking for something light for lunch or a side that will wow your dinner guests, this Asparagus salad is sure to hit the spot!

asparagus salad uk recipe

How to chop asparagus

To chop asparagus, start by rinsing off the spears in cold water. Pat dry with a paper towel or kitchen towel. Trim off approximately 1-2 inches from the bottom of each spear. This can be done by hand as they snap easily in just the right place. Then lay flat and cut into 3-inch pieces if needed, discarding any tips that are too fibrous to eat.

Salad dressing for Asparagus

Asparagus is a delicious and nutrient-rich vegetable which pairs beautifully with all manner of salad dressings. Whether you prefer a classic vinaigrette, a creamy ranch dressing, or something more adventurous and tangy, there’s a perfect dressing to pair with the vibrant green spears of asparagus. For a light and fresh option, try the dressing recipe below.

asparagus and feta cheese salad

Ingredients

  • 150 g Frozen Peas
  • 12 Asparagus Spears (Ends removed)
  • 90 g Rocket Leaves
  • 100 g Olives
  • 200 g Feta Cheese (Crumbled into large chunks)

Optional Extras

  • Radishes
  • Sundried Tomatoes
  • Cucumber
  • Celery

Dressing

  • 2 tsp English Mustard
  • 2 tsp White Wine Vinegar
  • 6 tbsp Olive Oil
  • ½ Red Chilli (Deseeded and finely chopped) or a pinch of Cayenne Pepper
  • 1 tsp Caster Sugar

How to make a healthy asparagus salad with feta cheese

  • Boil some salted water in a saucepan and add the peas and cook for 3 minutes. Drain and rinse under cold water.
  • In the same saucepan, add the asparagus. Boil for 2-3 minutes until al dente, then drain and refresh in cold water.
  • Scatter the rocket on a serving dish. Sprinkle the peas over the top and arrange the asparagus. Scatter the feta and olives, then season with salt and pepper.
  • In a small bowl, mix the ingredients for the dressing together and pour over the salad.

Handy tip: Prepare Ahead!

This salad can be assembled up to 4 hours ahead, without the feta. When ready to serve add the feta and dressing.

The dressing can be made up to 5 days ahead and kept in a jar in the fridge.

How to serve this quick asparagus salad?

This simple asparagus, feta, pea and olive salad is incredibly versatile. It can be served as a light lunch on its own or as a side dish with any type of protein. You can also create an entrée by adding grilled chicken or shrimp to the plate. It would go really well with my chard and leek pie, it’s so good! For added crunch, top the salad with some crushed nuts or croutons. No matter how you serve it, you’re sure to enjoy this asparagus salad!

Storage

Cover with clingfilm and keep in the fridge for up to 3 days.

asparagus salad uk recipe

Simple Asparagus, Feta, Pea and Olive Salad

Rachel
A light, yet satisfying asparagus salad. Goes well with poached fish.
5 from 4 votes
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine British
Servings 4 -6
Calories 409 kcal

Ingredients
 
 

  • 150 g Frozen Peas
  • 12 Asparagus Spears (Ends removed)
  • 90 g Rocket Leaves
  • 100 g Olives
  • 200 g Feta Cheese (Crumbled into large chunks)

Dressing

  • 2 tsp English Mustard
  • 2 tsp White Wine Vinegar
  • 6 tbsp Olive Oil
  • ½ Red Chilli (Deseeded and finely chopped)
  • 1 tsp Caster Sugar

Instructions
 

  • Boil some salted water in a saucepan and add the peas and cook for 3 minutes. Drain and rinse under cold water.
  • In the same saucepan, add the asparagus. Boil for 2-3 minutes until al dente, then drain and refresh in cold water.
  • Scatter the rocket on a serving dish. Sprinkle the peas over the top and arrange the asparagus. Scatter the feta and olives, then season with salt and pepper.
  • In a small bowl, mix the ingredients for the dressing together and pour over the salad.
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Nutrition

Calories: 409kcalCarbohydrates: 12gProtein: 11gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 45mgSodium: 1182mgPotassium: 314mgFiber: 4gSugar: 5gVitamin A: 1497IUVitamin C: 21mgCalcium: 317mgIron: 2mg
Keyword fresh asparagus, spring asparagus
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!
5 from 4 votes (4 ratings without comment)

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