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A vibrant asparagus salad in a light-colored bowl, featuring bright green asparagus, red onion slices, and crumbled feta cheese, with lemon wedges in the background.
Reda

Mediterranean Asparagus Salad with Lemon-Dijon Vinaigrette

This fresh and vibrant asparagus salad features perfectly cooked asparagus spears, sweet cherry tomatoes, crumbled feta, and crunchy toasted almonds, all tossed in a bright and zesty lemon-Dijon vinaigrette. It's a perfect side dish or light lunch for spring and summer.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Asparagus Salad:
  • 1.5 lbs asparagus fresh, ends trimmed and cut into 1-inch pieces
  • 1 tbsp olive oil extra virgin
  • 1/4 tsp salt sea
  • 1/8 tsp black pepper freshly ground
  • 1.5 cups cherry tomatoes halved
  • 1/2 cup feta cheese crumbled
  • 1/4 cup almonds sliced, toasted
  • 1/4 cup red onion thinly sliced (optional)
For the Lemon-Dijon Vinaigrette:
  • 3 tbsp olive oil extra virgin
  • 1.5 tbsp lemon juice fresh
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/4 tsp salt sea
  • 1/8 tsp black pepper freshly ground

Equipment

  • Large Mixing Bowl
  • Small Whisk
  • Cutting board
  • Sharp knife
  • Air Fryer
  • Tongs

Method
 

Prepare the Asparagus
  1. Preheat air fryer to 375°F (190°C). In a medium bowl, toss the trimmed asparagus pieces with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
  2. Arrange the seasoned asparagus in a single layer in the air fryer basket. Cook for 6-8 minutes, shaking the basket halfway through, until crisp-tender and slightly charred. (Alternatively, roast in oven at 400°F for 10-12 mins or blanch in boiling water for 2-3 mins).
  3. Remove asparagus from the air fryer and let cool completely on a plate or in a shallow bowl. This is important to keep the salad fresh.
Make the Lemon-Dijon Vinaigrette
  1. While asparagus cools, in a small bowl, whisk together 3 tbsp olive oil, fresh lemon juice, Dijon mustard, minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper until well combined and emulsified. Taste and adjust seasoning if needed.
Assemble the Salad
  1. In a large mixing bowl, combine the cooled asparagus, halved cherry tomatoes, crumbled feta cheese, and thinly sliced red onion (if using).
  2. Pour the lemon-Dijon vinaigrette over the salad ingredients. Gently toss to coat everything evenly.
  3. Sprinkle the toasted sliced almonds over the salad just before serving. Serve immediately or chill for a short period.

Notes

For extra crunch, you can toast the sliced almonds in a dry pan over medium heat for 3-5 minutes until golden and fragrant, stirring frequently. Store leftover salad in an airtight container in the refrigerator for up to 2 days, though it's best enjoyed fresh.