Description
This vibrant asparagus salad combines fresh asparagus, juicy mango, and spicy chili for a refreshing summer dish. Perfect as a side or light main course, it’s a delightful taste of summer on a plate.
Ingredients
Scale
- 1 pound (450g) fresh asparagus, trimmed
- 1 large ripe mango, peeled, pitted, and diced
- 1 medium red chili pepper, finely chopped (adjust based on your spice preference)
- 1/4 cup (15g) fresh cilantro, chopped
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil (extra virgin for best flavor)
- 1 teaspoon honey (or agave syrup for a vegan option)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (freshly ground)
- 1/4 cup toasted pumpkin seeds (optional, for garnish)
Instructions
- Wash the asparagus thoroughly and trim the woody ends. Bring a large pot of water to a boil. Once boiling, blanch the asparagus for about 3-4 minutes until tender but still crisp. Be careful not to overcook it.
- Immediately transfer the blanched asparagus to a bowl of cold water to stop the cooking process and preserve its vibrant green color. Let it sit for about 2 minutes, then drain well.
- While the asparagus cools, peel, pit, and dice the mango into small cubes. Finely chop the red chili. You can remove the seeds if you prefer a milder heat.
- In a large bowl, combine the cooled asparagus pieces, diced mango, and chopped chili. Gently mix the ingredients to avoid breaking the asparagus.
- For the dressing, whisk together the freshly squeezed lime juice, olive oil, honey, salt, and freshly ground black pepper in a small bowl. The dressing should be well mixed and taste slightly sweet and tangy.
- Pour the dressing over the salad and gently toss everything together so that the asparagus and mango are evenly coated. Let the salad sit for about 5 minutes to allow the flavors to meld.
- Before serving, sprinkle the freshly chopped cilantro and toasted pumpkin seeds over the salad. The salad can be served immediately or stored in the refrigerator to enjoy later.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Blanching and Mixing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Avoid over-blanching the asparagus; it should remain tender yet crisp for the best texture. Use good quality olive oil for the dressing, as it significantly impacts the flavor.