Lemon Balsamic Asparagus Salad

This recipe is great for summer gatherings or meal prepping for the week. I’ve made this recipe multiple times so I’ve done both with it. This recipe has been a hit with everyone that has tried it. I have a friend who has made it for multiple new moms and they all have raved about it.

I’ve added chicken, tuna, and salmon to it for extra protein to make a balanced and nourishing complete meal. It has been delicious every time. I’ve also added an extra can of garbanzo beans for a fully vegetarian/ plant-based meal. It could be a great vegetarian meal by itself or added to pasta salad!

Pro Tip: Make extra dressing and store in the fridge for when you need a tasty and nutritious dressing!

Lemon Balsamic Asparagus Salad

What you need:
1 bunch asparagus, cut into 1 inch chunks
1 cup chopped orange or yellow bell pepper
1 cup quartered cherry tomatoes
1/4 cup minced red onion
1 can garbanzo beans
1/2 cup feta
2 tbsp chopped parsley

For the dressing:
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh lemon juice
1/2 tsp garlic powder
1 tsp garlic herb seasoning
Salt and pepper to taste

What you do:
1. Chop all vegetables.
2. Blanch asparagus for 1 minute and immediately transfer to ice bath. Let cool and strain.
3. Combine vegetables, beans, and feta in a large bowl. Stir to mix.
2. Whisk together dressing ingredients or shake in a mason jar to combine
3. Pour dressing over and toss to coat.
4. Wait at least 4 hours before serving for best flavor

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