Asparagus & Cucumber Salad with Lemon-Parmesan Dressing

A crisp, refreshing salad made with asparagus, cucumber, and radishes, all tossed in a zesty lemon-Parmesan dressing. Light, crunchy, and ready in minutes.

All nutrition facts are AI generated and approximate.

Ingredients

• 1 bunch asparagus (cut into 1" pieces)
• 6 radishes (about 1 cup sliced)
• 1 cucumber (about 1 cup sliced)
• ½ red onion (chopped)
• ¼ cup sunflower seeds

Dressing

• ¼ cup lemon juice
• ¼ cup olive oil
• ¼ cup grated Parmesan
• 2 Tbs minced garlic
• 2 Tbs Dijon mustard
• ¼ cup fresh parsley (chopped)
• 2 tsp salt
• ½ tsp pepper

Directions

1. Blanch and shock asparagus.
2. Add to a large bowl with radishes, cucumber, and onion.
3. Whisk the dressing ingredients, stirring the parsley in last.
4. Add the dressing to the vegetables.
5. Stir in sunflower seeds.

Notes

• Blanch briefly: A quick dip in boiling water then an ice bath is all the asparagus needs—overcooking turns it limp and drab.
• Slice thin: Thin radish and cucumber rounds pick up more dressing and add even crunch in every bite.
• Parsley last: Stir the chopped parsley into the dressing at the end so it stays fresh and bright green.
• Make ahead: The lemon-Parmesan dressing can be whisked a day early and refrigerated; toss with the vegetables just before serving.
• Seeds for serving: Add the sunflower seeds right before eating so they keep their toasty crunch.

Why This Works

• Blanch and shock: Boiling briefly sets the asparagus’s bright green color and the ice bath halts cooking, locking in a crisp-tender snap.
• Acid meets umami: Lemon juice’s brightness plays against salty, savory Parmesan for a dressing that tastes bigger than its short ingredient list.
• Dijon emulsifies: The mustard binds the lemon juice and olive oil into a smooth dressing that clings to every vegetable.
• Contrast of textures: Crisp raw cucumber and radish against blanched asparagus and sunflower seeds keep each bite lively.