Cold Asparagus Salad with Feta, Tomatoes & Slivered Almonds
- 1 lb asparagus chopped into 2-inch pieces (~3 cups)
- 1 cup grape tomatoes halved
- ¼ cup red onion chopped
- 2 oz ~¼ cup feta cheese
- ¼ cup slivered almonds
- drizzle of olive oil
- salt & pepper to taste
- 8 lemon wedges
Blanch asparagus in boiling water for 1-2 minutes, until vibrant green. Remove with a slotted spoon and transfer to an ice bath briefly.
Drain, allow to cool to room temperature, and allow to dry a bit.
In a large mixing bowl, combine all ingredients (except lemon wedges) and toss to coat.
Serve immediately or portion into prep containers, with lemon wedges on the side, and enjoy!
Store in an airtight container in the fridge for 5-7 days.
Yields ~4-5 cups asparagus salad.
Calories: 65kcal | Carbohydrates: 4g | Protein: 4g | Fat: 4g | Fiber: 2g | Sugar: 2g