Cucumber-Asparagus Salad with Lemon-Thyme Vinaigrette

A bright and refreshing salad featuring tender asparagus, cucumber ribbons, and spring greens, dressed in a tangy lemon-thyme vinaigrette and garnished with toasted almonds for a crisp finish.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

2 tablespoons fresh lemon juice

2 tablespoons finely chopped onion

1 tablespoon sugar

1 clove garlic, minced

½ teaspoon kosher salt

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh thyme

6 ounces fresh asparagus

6 cups spring mix salad greens

2 small seedless cucumbers

1 tablespoon toasted sliced almonds

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Directions

For vinaigrette, whisk together lemon juice, onion, sugar, garlic and salt. Slowly whisk in oil. Add thyme. Cover and set aside.
Snap off and discard woody ends from asparagus. Cut asparagus into 2-inch lengths. In a medium saucepan, bring a small amount of water to boiling. Add asparagus and cook for 1 to 2 minutes. Using a slotted spoon, quickly remove asparagus from the boiling water and plunge into a bowl of ice water. Cool completely.
In a serving bowl, toss together salad greens and asparagus. Using a vegetable peeler, peel ribbons of cucumber over top. Drizzle with vinaigrette and sprinkle with almonds. Toss to combine and serve immediately.