Asparagus Tomato Salad with Lesley Elizabeth’s Lemony Dill Seasoning is a crisp, refreshing side dish bursting with springtime flavor. Infused with Extra Virgin Olive Oil and white balsamic vinegar, this healthy salad is a must-try for any herb lover.
ASPARAGUS TOMATO SALAD with Lemony Dill
Serves 4
Made with Lesley Elizabeth Favorites:
- Lemony Dill Seasoning
- Extra Virgin Olive Oil (EVOO)
Ingredients:
- 1 pound fresh asparagus, trimmed
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon water
- 1 teaspoon white balsamic or white wine vinegar
- ½ teaspoon dry mustard powder
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon Lesley Elizabeth Lemony Dill Seasoning
- 1 cup grape tomatoes, halved
- 2 tablespoons finely chopped red onion
Instructions:
- In a small bowl, whisk together the water, EVOO, vinegar, dry mustard, sugar, salt, pepper, and Lemony Dill Seasoning. Set aside to let the flavors blend.
- Bring a large pot of salted water to a boil. Blanch the asparagus until crisp-tender, about 3–5 minutes. Immediately transfer to a bowl of ice water to stop the cooking process. Let sit for 1 minute, then drain and pat dry with paper towels.
- Arrange asparagus on a serving platter. Top with halved grape tomatoes, drizzle with the dill vinaigrette, and sprinkle with chopped red onion.
This light and zesty asparagus salad is ideal for summer barbecues, picnics, or a quick, healthy lunch. The tang of white balsamic vinegar paired with Lesley Elizabeth’s signature Lemony Dill Seasoning brings bright, herbaceous flavor to every bite.
Looking for more recipes that highlight our infused oils and seasonings? Check out all Lesley Elizabeth recipes here.