Delicate SELECT olive oil ·
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Cold Asparagus and Cucumber Salad
Cold Asparagus and Cucumber Salad
6
15 minutes
3-5 minutes
Easy & Quick, Healthy
Embrace the days of fresh asparagus while they last with this refreshing salad suitable for a crowd.
Ingredients
- 1 pound fresh asparagus, bottoms trimmed
- 8 ounce bag frozen shelled edamame
- 1-2 seedless English or Persian cucumbers
- 1 tablespoon black sesame seeds
- ½ of a shallot, minced
- 1 tablespoon green onion tops, sliced thin to garnish
- 2 tablespoons Farmstyle Sriracha sauce
- 2 tablespoons Toasted Sesame oil
- ¼ cup Ginger & Honey balsamic vinegar
- ¼ cup Delicate SELECT olive oil
Directions
- Make the dressing first by combining olive oil, sesame oil, balsamic, sriracha, and shallot into a small bowl and whisking until combined. Allow to sit while the rest of the salad is assembled.
- Slice cucumbers and asparagus in bite-size pieces. Place cucumber in a bowl and salt generously. Allow to sit while the salt draws moisture from the cucumbers.
- Cook edamame according to package directions, and cool in an ice water bath.
- Drain salted cucumbers and combine with asparagus and cooled edamame in a large bowl.
- Give your dressing another whisk before pouring over your veggies, then garnish with green onion tops and black sesame seeds. Enjoy immediately!
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