- Servings : 6
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 30m
Nothing says spring like fresh asparagus. This salad is bright and fresh with a variety of vegetables. Eat it for a meal or a side dish.
- 1/2 bunch of asparagus
- 1/2 cup halved cherry tomatoes
- 1 cucumber, small chopped
- 1/2 can artichoke hearts, quartered
- 1/2 can hearts of palm, sliced into rounds
- 1 bunch of basil torn into bite size pieces
- 2 T Olive Oil
- 1 lemon, juiced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp dried ground sumac
- 1 tsp black pepper
- 1 tsp sea salt
Trim or snap ends off asparagus and lay on parchment lined baking sheet. Drizzle with olive oil and season with a pinch of salt and a few grinds of fresh black pepper. Roast in 425 degree oven for 10 minutes.
Allow asparagus to cool and small chop.
Combine with all other vegetables in a large bowl.
Mix olive oil, lemon juice, seasonings, salt & pepper together. Dress salad.