Crisp Asparagus Salad

with Feta and Honey Lemon Dressing
This salad is a great option for a quick, refreshing and light lunch!
NEW!
Cals 226 · Prot 13 · Carbs 30 · Fat 9
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
Crisp Asparagus Salad with Feta and Honey Lemon Dressing
This salad is a great option for a quick, refreshing and light lunch!
NEW!
Cals 226 · Prot 13 · Carbs 30 · Fat 9
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salad
Thick asparagus
250 Grams
Red radish
125 Grams
Cherry tomatoes
150 Grams
Cucumber
1 Piece
Mixed salad
100 Grams
Feta cheese 4*
50 Grams
Pumpkin seeds
20 Grams
Dressing
Lemon
1 Piece
Honey
15 Grams
Dijon mustard 13*
6 Grams
Olive oil
4 Tbsp
Black pepper
0.5 Tsp
Salt
0.5 Tsp

Allergens

*4 Milk, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Remove the woody stems of the asparagus and chop into bite-sized pieces. Quarter the radishes. Halve the tomatoes. Chop the cucumbers into half-moons. Juice 0.5/1/1 lemon into a mixing bowl.
Boil asparagus

2 Boil asparagus

Cook the asparagus in a pot of salted boiling water for 3-4 min or until tender. Drain once tender.
Make dressing

3 Make dressing

Meanwhile, add the honey, Dijon, olive oil, black pepper and salt to the lemon juice and whisk until combined.
Serve

4 Serve

Toss the tomatoes, cucumbers, radishes, asparagus and mixed salad in the dressing. Crumble the feta over the salad. Top with the pumpkin seeds.
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