Asparagus, Green Bean & Radish Salad

A quick, fresh spring salad of shaved asparagus, blanched green beans, and crunchy radishes tossed in a citrus vinaigrette.m.

Why You'll Love Asparagus, Green Bean & Radish Salad

This spring salad is all about freshness, crunch, and brightness. The combination of blanched green beans, raw shaved asparagus, crisp radishes, and a citrusy vinaigrette makes it light yet deeply flavorful. It comes together in under 10 minutes, making it your go-to for a weekday lunch or a quick dinner side.

Tips and Tricks

• Shave asparagus with care: Use a sharp vegetable peeler and rotate the stalks to get even ribbons without snapping the spears.
• Don't overcook the green beans: A 3-minute blanch gives you the perfect crisp-tender texture-immediately drain and pat dry.
• Make the vinaigrette ahead: The citrus vinaigrette can be stored in the fridge for up to a week-just shake well before using.

Variations

• Add cheese: Crumbled goat cheese or shaved pecorino works beautifully for a richer version.
• Make it a main: Add a poached egg or seared salmon fillet for extra protein and depth.
• Try different herbs: Swap dill with tarragon, chervil, or basil for a different herbaceous note.

Substitutions

• No champagne vinegar? Use white wine vinegar or lemon juice as a 1:1 replacement.
• No almonds? Use toasted walnuts, pistachios, or pumpkin seeds for crunch.
• No sunflower sprouts? Microgreens, arugula, or pea shoots are great swaps.

Best Served With

• Crusty sourdough or seeded crackers
• Grilled lemon chicken or herb-marinated tofu
• Chilled white wine or a sparkling elderflower drink
• Simple lentil soup or roasted carrots with labneh

How to Store Leftovers

• Store the undressed components separately in airtight containers in the fridge for up to 2 days. The vinaigrette can be stored for up to a week in a sealed jar.
• Avoid storing already dressed salad-it will lose its crunch quickly. To reassemble, toss with fresh vinaigrette and top with herbs and almonds right before serving.

Common Questions

Asparagus, Green Bean & Radish Salad

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A quick, fresh spring salad of shaved asparagus, blanched green beans, and crunchy radishes tossed in a citrus vinaigrette.

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Prep Time 10 minutes mins

Total Time 15 minutes mins

Course: Salad

Cuisine: Californian

Calories: 640

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 bunch asparagus trimmed and shaved into ribbons
• 1 bunch green beans trimmed
• 1 bunch radishes cleaned and quartered
• 1 small handful dill fronds
• 1 handful sunflower sprouts
• 1 bunch scallions green parts only, sliced
• ¼ cup sliced almonds
• ¼ cup extra virgin olive oil
• ¼ cup champagne vinegar
• 2 tablespoon dijon mustard
• Juice of ½ orange
• Kosher salt and freshly ground black pepper to taste

Equipment

• Medium Pot
• Knife and cutting board
• Colander
• Mixing jar or bowl
• Vegetable peeler

Method

 

1. Bring a medium pot of salted water to a boil. Add green beans and blanch for 3 minutes. Drain and set aside to cool.
2. Shave asparagus spears into ribbons using a vegetable peeler. Quarter the radishes. Slice scallion greens.
3. In a small jar or bowl, combine olive oil, champagne vinegar, dijon mustard, and orange juice. Shake or whisk until emulsified. Season to taste with kosher salt and black pepper.
4. On a serving platter or large shallow bowl, layer green beans, shaved asparagus, radishes, dill, sunflower sprouts, scallions, and sliced almonds.
5. Drizzle with vinaigrette just before serving.

Nutrition

Calories: 640kcalCarbohydrates: 7gProtein: 6gFat: 66gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 47gSodium: 336mgPotassium: 237mgFiber: 4gSugar: 1gVitamin A: 22IUVitamin C: 0.4mgCalcium: 85mgIron: 2mg

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