Asparagus & Radish Salad with Dill Vinaigrette
A crisp, refreshing salad featuring tender asparagus, peppery radishes, and a bright dill-lemon dressing, celebrating spring's garden bounty in every bite. This general-inspired salads (vegetarian) ready in about 17 minutes pairs thinly sliced radishes, baby arugula, halved cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 160 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 bunch, trimmed and cut into 1-inch pieces asparagus
- 1 cup, thinly sliced radishes
- 4 cups baby arugula
- 1/4 cup, halved cherry tomatoes
- 2 tbsp, finely chopped fresh dill
- 1/4 cup extra virgin olive oil
- 1, juice lemon
- 1 tsp Dijon mustard
Instructions
- Step 1: Bring a pot of salted water to a boil. Add 1 bunch asparagus pieces and blanch for 2 minutes until vibrant green and tender-crisp; drain and rinse under cold water to stop cooking.
- Step 2: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, and a pinch of salt until emulsified.
- Step 3: In a large bowl, combine 4 cups baby arugula, 1 cup sliced radishes, 1/4 cup halved cherry tomatoes, and blanched asparagus. Toss with 3/4 of the vinaigrette until evenly coated.
- Step 4: Sprinkle with 2 tbsp chopped dill and season with additional salt and pepper to taste. Toss gently and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Asparagus & Radish Salad with Dill Vinaigrette take to make?
Total time is about 17 minutes (15 min prep + 2 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Asparagus & Radish Salad with Dill Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced radishes from drying out.
Can I substitute ingredients in Asparagus & Radish Salad with Dill Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Asparagus & Radish Salad with Dill Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Asparagus & Radish Salad with Dill Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
