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Lemon-Asparagus Salad

An all-green salad makes a bold statement that summer has arrived.


  • 1 lb. asparagus, woody bases removed, and cut diagonally in half crosswise
  • 2 cups sugar snap peas, trimmed and cut in half
  • 1 English cucumber
  • 3 green onions, chopped
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. Fresh Thyme olive oil
  • 1 tsp. Fresh Thyme Dijon mustard
  • 1 tsp. Fresh Thyme honey
  • 1/4 cup Fresh Thyme feta cheese crumbles
  • 3 Tbsp. sliced almonds, toasted


1. In a large saucepan of boiling water, cook asparagus and sugar snap peas for 3 minutes or until
vegetables are crisp-tender. Drain vegetables and place in ice water for 3 minutes. Drain. Place
vegetables in large bowl.
2. Use a vegetable peeler to slice cucumber into long ribbons. Add to vegetables; stir in green onions.
3. In a small bowl whisk together lemon juice, olive oil, mustard, and honey. Gently toss dressing with
vegetable mixture. Sprinkle with feta cheese crumbles and almonds.
4. Serve with: shrimp skewers

Recipe From: Fresh Thyme Market


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