• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings


Category: Healthy Recipes, Side Dishes, Salads

 Ingredients List

  • 1 small bunch asparagus, sliced on the bias
  • 1 teaspoon oil
  • Zest of one lemon, reserve 1/2 lemon for juice
  • 1 clove garlic, minced
  • Pinch red pepper flakes
  • 1 tablespoon Balsamic vinegar
  • 1 tablespoon minced shallot
  • 3 tablespoons olive oil
  • 5-6 cups mixed greens, such as lettuces, young kale, arugula
  • 2 white peaches, thinly sliced lengthwise
  • 2-3 ounces Feta, crumbled.
  • 1/4 cup chopped, toasted almonds
  • Sea salt and pepper to taste
  • Flowering parsley for garnish, optional


In a large skillet over medium heat, sauté the asparagus in one teaspoon oil, stirring occasionally, for about four minutes, until bright green. Add garlic, lemon zest, and red pepper flakes and cook for one minute more. Turn off heat and finish with a squeeze of juice from half the lemon, and salt and pepper to taste. Set aside.

Make the dressing by whisking together the Balsamic vinegar with the shallot. Slowly drizzle in the olive oil and whisk vigorously until emulsified. Add salt and pepper to taste.

In a large salad bowl, toss the lettuces with the dressing. Top with the asparagus, Feta, chopped almonds and finish with slices of white peach. Garnish with flowering parsley if desired. Best served immediately.

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