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Asparagus Salad With Sweet Pepper Confetti

Asparagus Salad With Sweet Pepper Confetti prepared dish

This vibrant asparagus salad features colorful sweet peppers and a light vinaigrette, making it a refreshing dish perfect for any occasion. The combination of crisp asparagus and sweet bell peppers provides a delightful crunch and a burst of flavor.

This recipe is mediterranean style, lunch, scaled for 4 servings, with 15 min prep and 5 min cook.

Prep: 15 min · Cook: 5 min · Total: 20 min · Serves: 4

Quick cooking notes

  • Core ingredients include lemon juice, red bell pepper, olive oil, salt.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 tbsp lemon juice
  • 1 medium red bell pepper (diced)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 400 g asparagus (trimmed and cut into 2-inch pieces)
  • 1 medium yellow bell pepper (diced)
  • 1 tsp black pepper

Instructions

  1. Bring a large pot of salted water to a boil and add the asparagus pieces.
  2. Blanch the asparagus for about 2-3 minutes until bright green and tender-crisp, then drain and transfer to an ice bath to stop the cooking process.
  3. In a large bowl, combine the blanched asparagus, diced red bell pepper, and diced yellow bell pepper.
  4. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
  5. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
  6. Serve immediately or refrigerate for up to an hour before serving for a chilled salad.

Nutrition (per serving)

  • Calories: 120
  • Protein: 3 g
  • Fat: 8 g
  • Carbohydrates: 10 g
  • Fiber: 4 g
  • Sugar: 3 g
  • Sodium: 300 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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