Description
How to make vibrant Greek asparagus salad with olives and mango that brings Mediterranean sunshine to your table with every crispy, fresh bite.
Ingredients
Scale
Fresh Vegetables
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1 large ripe mango, peeled and diced
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
Greek Essentials
- 1/2 cup Kalamata olives, pitted and halved
- 4 ounces feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh mint, chopped
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon honey
Instructions
- Blanch Asparagus: Bring a large pot of salted water to boil. Add asparagus and cook for 2-3 minutes until bright green and crispy-tender. Immediately transfer to ice water to stop cooking.
- Prep Vegetables: Drain asparagus well and pat dry. Dice the mango into bite-sized pieces, halve cherry tomatoes, and thinly slice red onion. Keep everything uniform for best presentation.
- Make Dressing: Whisk together olive oil, lemon juice, vinegar, oregano, minced garlic, salt, pepper, and honey until emulsified. Let sit for 5 minutes to develop flavors.
- Combine Ingredients: In a large bowl, combine asparagus, mango, tomatoes, onion, and olives. Add half the dressing and toss gently to coat without mashing the mango pieces.
- Add Cheese: Sprinkle crumbled feta over the salad, then add chopped dill and mint. Drizzle remaining dressing and toss very gently to distribute herbs and cheese evenly.
- Rest and Serve: Let salad sit for 10-15 minutes at room temperature for flavors to meld. Taste and adjust seasoning with salt, pepper, or lemon juice as needed.
Notes
- Don’t overcook asparagus or it becomes mushy and loses vibrant color.
- Salad tastes even better after resting overnight in the refrigerator.
- Substitute goat cheese for feta if you prefer a milder flavor.
- Add herbs just before serving for maximum freshness and aroma.
- Choose firm but ripe mango to prevent it from turning mushy.
- Store in airtight container for up to 3 days in the fridge.
Allergy Information: Dairy
Nutrition
- Calories: 185 calories
- Fat: 12g
- Carbohydrates: 18g
- Protein: 6g