Spring Asparagus and Courgette Salad

Spring Asparagus and Courgette salad features the fresh and delicates flavours of late spring. Nothing says “SPRING” like this asparagus salad recipe. A bright, refreshing and extremely addictive salad that is full of fresh seasonal produce and delicious flavours. A light salad which is perfect for a summer barbecue or light meal.

Asparagus are in abundance this time of year. While I like using the asparagus to make things like Delicious Asparagus and Fennel Soup or Asparagus and Saffron Risotto, but I personally love making a salad which really features the veggie. This spring Asparagus and Courgette Salad is fantastic for summer, it’s fresh, light and so simple to make. Slicing the asparagus and courgettes diagonally and then cooking them in boiling water for just 1 minute helps the veggies get the deep bright green colour without loosing the crunchiness.

Inspired by Joshua McFadden’s (link Below) raw asparagus salad, side dishes don’t get much easier than this asparagus and courgette salad recipe! Ready in just 20 minutes and served with crispy homemade bread crumbs, toasted walnut and lemony mustard dressing, this fresh dish is the perfect summer bite.

Why you are going to love this Spring Asparagus and Courgette Salad:

• It’s perfect for summer: With a base of fresh seasonal veggies, herbs and a bright dressing. This salad is simple but very addictive! It’s a great salad to serve on its own as a light lunch.
• Full of texture: A perfectly textured salad. Crunchy but cooked vegetables, crispy homemade breadcrumbs, earthy and nutty walnuts give a perfect bit.
• Make it ahead: The majority of the prep can be done a day in advance. including the dressing, breadcrumbs and the vegetables. Cutting down preparation time to less than 10 minutes. 
• It’s healthy: This salad can easily be made vegan by using vegan parmesan. You can easily make it nut free by swapping the walnuts for pumpkin seeds. 

What’s in this Spring Asparagus and Courgette Salad :

• Asparagus: Asparagus is one of my absolute favourite spring vegetable. With it earthy bitterness and subtle sweet taste, they add a great texture to any salad. 
• Baby Courgettes: are tender and mild in taste. They soak up the flavour of the herbs and spices you use alongside them. You can use regular courgettes as well.
• Sourdough Breadcrumbs: A handy way to transform stale and aging bread into something that heighten other dishes around the kitchen. Using leftover sourdough bread, and turning them into croutons and breadcrumbs, couldn’t be easier. I like to make a big batch of croutons and use when I need.

• Parsley: herbs add freshness to the salad.
• Lime: Both lime zest and juice are used in the salad for a citrusy kick.
• Parmesan Cheese: I love its tangy, nutty, sharp and bold flavours. It’s gritty texture and a strong umami taste goes well with the fresh spring veggies. If you’re vegan, feel free to skip it. Add a few pickled radishes to the salad instead.
• Chili Flakes: I really like the addition of chili flakes in the dressing which add an unexpected bit of heat. Feel free to adjust the amount depending on how much spice you prefer. You could alternatively add finely chopped red chili to the dressing if you don’t have chili flakes. 
• Walnuts: Toasted walnuts add a rich nutty flavour and nice crunch to the salad. Almonds or pine nuts also work well and for those on a nut free diet you can add pumpkin seeds. 

How to Make Homemade Croutons and Breadcrumbs:

Bread is used in a lot of dishes in my kitchen. You’d be surprised to find out just how many recipes either call for or could enhance in flavour from a small sprinkling of fresh breadcrumbs. It’s simple tricks like these that can so easily elevate other food in your kitchen. And at the same time ensure an entire loaf of bread is utilised without any wastage.

There are so many ways to make croutons and breadcrumbs but this is my go-to method. This produces a super crunchy and crispy result every time. I like to pan-fry the torn pieces of sourdough. You can also bake the pieces in a single layer on a baking sheet in the oven (190°C until golden brown). Preheat your skillet until it’s super hot. Toss in a little extra virgin olive oil, sometimes a little butter with the oil, and then the bread. Single rule to follow – Don’t crowd the pan. You want them to be able to lie flat in a single layer for maximum toasting.

Breadcrumbs keep well stored in an airtight container in the fridge or freezer.

Helpful Tips and Tricks to Make Spring Asparagus and Courgette Salad

1. You can use store-bought panko breadcrumbs as well. Just sauté them in a pan with oil and herbs to make them crispy and flavourful.
2. Vegan- skip the parmesan cheese and use pickled radish instead.
3. This salad stores well for uptown 3 days. Always mix the breadcrumbs and the dressing at the time of serving.

Joshua McFadden’s Book :

Kilner Mason Jars

Afraid you’ll miss a post? Subscribe today and receive updates on new posts, and bonus recipes and information! Follow along on Instagram, Facebook, Tiktok and Pinterest for food inspiration and adventures.

.

Spring Asparagus & Courgette Salad

Serves: 4 Prep Time: 10 Minutes Cooking Time: 10-12 Minutes 10-12 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Pin

Print

Ingredients

For the Salad

• 350g asparagus
• 150g baby courgettes
• ½ cup walnuts, toasted and chopped
• zest of 1 lime
• ⅓ cup parsley, chopped
• ⅓ cup parmesan cheese, grated (optional)
• ⅔ cup breadcrumbs

For the dressing 

• ¼ cup lime juice
• ¼ cup olive oil
• 1tsp dijon mustard or mustard powder
• ½ tsp red pepper flakes
• ½ tsp dried parsley
• salt and black pepper to taste

For the breadcrumbs

• 3- 4 slices of sourdough bread, 2.5 cups
• 2 tbsp extra virgin olive oil
• Handful of dried or fresh herbs (rosemary, parsley. lemon thyme, etc.)
• salt and pepper to taste

method

Make the Breadcrumbs:

1. Tear sourdough bread into irregular, but uniform, pieces as large as you like, and place them into a mixing bowl
2. Pour olive oil over the bread with a couple of large pinches of salt and the herbs. Mix well. At this point taste one of them to see if it’s seasoned well enough, adjust salt and herbs as necessary
3. Heat a dry skillet over medium-high until quite hot and add enough of the torn bread mixture to make a single layer in the pan, working in several batches if necessary to avoid crowding. Let the bread pieces sit for a few minutes until they start to sear then stir occasionally. Watch them in the pan as they can quickly burn
4. Once all pieces are well-cooked, turn off the flame and transfer to a bowl lined with paper towels to cool.
5. Once the croutons are cool using a mortar and pestle smash them to a medium fine consistency. Alternatively, pulse them in a food processor until all the pieces are the same size.
6. Breadcrumbs keep well stored in an airtight container in the fridge or freezer

Make the Salad

1. Using a sharp knife slice the asparagus and courgettes diagonally. 
2. Drop them into a large pot of boiling water and cook for just 1 minute until bright green. Put the asparagus and courgettes into ice cold water for 3-4 minutes. Drain and keep aside. 
3. In a large bowl add the toasted and chopped walnut, breadcrumbs, grated parmesan cheese and lime zest. Mix well. 
4. Add the asparagus, courgettes, and chopped parsley and toss to combine. 
5. Dressing -  In a mason jar add ¼ cup of lime juice, ¼ cup olive oil, 1 tsp dijon mustard, ½ tsp red pepper flakes, salt and pepper to taste. Close and lid and shake until emulsified. 
6. Pour the dressing on top of the salad (keeping 2 tbsp for drizzling on top) and mix well. Taste, the flavour should be tangy and bright. Adjust the seasoning as per your taste. 
7. Transfer to a serving platter. Drizzle with the rest of the dressing, add parmesan shavings and herbs. Serve. 
8.  

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!

.