The Perfect Summer Salad (Vegan Recipe)

Written by Marietta McEvilly

I’m extremely lucky to have a weekend farmer’s market right downstairs from my apartment. Every Saturday morning, my husband and I go and look through the week’s best veggies. It's become a treasured part of our weekend routine! The past few weeks, we’ve had absolutely gorgeous asparagus, and the other night I was inspired to create something light, refreshing, and refined.

This simple salad is sure to become one of your spring and summer staples, and is perfect for a quick dinner, yet delicious enough to serve to guests. It might just be my favorite salad I’ve ever created!

Asparagus and Avocado Salad with Lemon Dijon Dressing

Serves 2 (meal sized portion) or 4 (side portion)


  • 1 bunch medium asparagus, woody bottoms removed
  • 1 avocado, diced 1/2 in cubes
  • 1 cup baby heirloom tomatoes, halved
  • 1/2 seedless cucumber halved and sliced
  • 5 ounces mixed baby greens

Ingredients for Dressing

  • 1 Tablespoon high quality Dijon mustard
  • Juice of one lemon
  • Drizzle of extra virgin olive oil
  • Salt, to taste
  • Cayenne pepper, to taste


Blanch your asparagus by immersing in salted boiling water for sixty seconds and follow by immersing in ice water immediately after.

Cut into bite sized pieces.

Combine salad ingredients into a large bowl and set aside.

Combine dijon, lemon juice, salt and cayenne and whisk together. Slowly drizzle in olive oil while still whisking to emulsify.

Pour dressing over your salad, toss well with your hands (they work so much better than salad tongs).

Serve and enjoy!

Note: to save time, prep your salad ingredients while you’re waiting for your blanching water to boil!

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