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Asparagus & Rhubarb Salad

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Ingredients

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	For the Salad
	1 bunch fresh asparagus (about 250g)
	1 cup rhubarb, thinly sliced (about 2 stalks)
	½ small red onion, thinly sliced
	¼ cup toasted almonds or walnuts (optional, for crunch)
	1 handful fresh mint leaves or parsley (chopped)
	Mixed greens (like arugula, spinach, or mesclun)
	For the Dressing
	2 tbsp olive oil
	1 tbsp honey or maple syrup
	1 tbsp apple cider vinegar or lemon juice
	1 tsp Dijon mustard
	Salt and pepper to taste

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Asparagus & Rhubarb Salad

Name: Asparagus & Rhubarb Salad
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 4 Servings
Cuisine: American
Ingredients: fresh asparagus (about 250g): 1 bunch; rhubarb, thinly sliced (about 2 stalks): 1 cup; small red onion, thinly sliced: ½; toasted almonds or walnuts (optional, for crunch): ¼ cup; 1 handful fresh mint leaves or parsley (chopped); Mixed greens (like arugula, spinach, or mesclun); olive oil: 2 tbsp; honey or maple syrup: 1 tbsp; apple cider vinegar or lemon juice: 1 tbsp; Dijon mustard: 1 tsp; Salt and pepper to taste

Bright, tangy, and perfect for spring!

Features:

Cuisine:

American

A light and refreshing spring salad featuring tender asparagus, tangy rhubarb, and crunchy toasted nuts, all tossed in a sweet honey-mustard dressing. Perfect for a healthy, vibrant meal!

17 minutes
Serves 4
Medium

Ingredients

For the Salad
1 bunch fresh asparagus (about 250g)
1 cup rhubarb, thinly sliced (about 2 stalks)
½ small red onion, thinly sliced
¼ cup toasted almonds or walnuts (optional, for crunch)
1 handful fresh mint leaves or parsley (chopped)
Mixed greens (like arugula, spinach, or mesclun)
For the Dressing
2 tbsp olive oil
1 tbsp honey or maple syrup
1 tbsp apple cider vinegar or lemon juice
1 tsp Dijon mustard
Salt and pepper to taste

Directions

This Asparagus and Rhubarb Salad is a delightful combination of fresh, seasonal ingredients that come together in a vibrant and flavorful dish. The tender asparagus is blanched to perfection, bringing out its natural sweetness and vivid green color. Thinly sliced rhubarb adds a tangy, slightly tart contrast, while red onion offers a subtle sharpness. The salad is tossed with mixed greens like arugula and spinach for added freshness and texture.

To elevate the flavor, a sweet and tangy honey-mustard dressing is drizzled over the top, bringing together the earthy, sweet, and tart elements of the salad. For an added crunch, toasted almonds or walnuts provide the perfect finish. This simple yet sophisticated salad is ideal for a light lunch, a side dish, or as part of a springtime meal.

The recipe is quick and easy to prepare, requiring minimal cooking time – just blanching the asparagus for a couple of minutes. It’s a perfect dish for when you want something light, fresh, and packed with nutrients. Enjoy it as a healthy option for any meal or serve it as a beautiful, colorful addition to your next gathering.

Here’s an estimated breakdown of the nutrition for one serving (based on a 4-serving recipe) of the Asparagus and Rhubarb Salad:

Nutrient	Amount (per serving)
Calories	150–180 kcal
Protein	4g
Carbohydrates	15g
Fiber	4g
Sugar	10g
Fat	10g
Saturated Fat	1g
Cholesterol	0mg
Sodium	100–150mg
Potassium	400mg
Vitamin A	30% DV
Vitamin C	40% DV
Calcium	4% DV
Iron	6% DV

Note: The nutritional information provided is an estimate based on standard ingredient quantities and typical preparations. Actual nutritional values may vary depending on the specific ingredients used and portion sizes. This information should not be used as a substitute for professional dietary advice. Always consult with a nutritionist or healthcare provider for personalized advice.

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Steps

1 Done	Prep the Asparagus Trim the tough ends off the asparagus. Blanch them in boiling water for 2 minutes until bright green and just tender. Immediately transfer to ice water to stop cooking. Drain and pat dry. Cut into 2-inch pieces.
2 Done	Prep the Rhubarb Slice thinly and toss with a teaspoon of honey. Let it sit for 10–15 minutes to slightly soften and mellow the tartness.
3 Done	Make the Dressing Whisk together olive oil, honey/maple syrup, vinegar/lemon juice, mustard, salt, and pepper in a small bowl.
4 Done	Assemble the Salad In a large bowl, combine asparagus, rhubarb, red onion, greens, and herbs. Drizzle with dressing and toss gently to coat.
5 Done	Top and Serve Sprinkle toasted nuts on top and serve immediately.
6 Done	💡 Tips Add crumbled feta or goat cheese for extra creaminess. Swap red onion for shallots for a milder taste. For extra sweetness, toss in a few sliced strawberries.

Xiao Chen

Hello! I’m Lily Chen, a passionate food lover and culinary artist from Shanghai, China. Cooking is my life, and I believe it’s a beautiful way to connect with my culture and the world around me. I grew up surrounded by the rich flavors of traditional Chinese cuisine, which sparked my love for cooking at a young age.