Roasted Asparagus Salad with Ginger Lime Dressing Peanuts

When I think of spring, my mind immediately drifts to vibrant dishes that celebrate the season’s bounty, and there’s nothing quite like a Roasted Asparagus Salad with Ginger Lime Dressing Peanuts to capture that essence. As the weather warms, I find myself craving fresh flavors that awaken my taste buds. One afternoon, while wandering through the local farmers’ market, I stumbled upon a stunning bunch of asparagus, the kind that beckons to be roasted and tossed in a salad. I knew right away that this would be the star of my next meal.

Back in my kitchen, I began to imagine the crunchy texture of fresh vegetables coated in a zesty ginger lime dressing, perfectly complemented by the delightful crunch of peanuts. Inspired by the season’s fresh produce, I decided to throw in some vibrant snap peas and crisp Persian cucumbers, enhancing the salad’s freshness. The moment that bright green asparagus comes out of the oven, tender and fragrant, you know you’re in for something special. Tossing it all together is such a rewarding experience; it’s like creating a work of art on your plate.

This salad is not just a treat for the eyes but also a symphony of flavors in every bite. The sweetness of the maple syrup, the tang of lime juice, and the savory notes from the Tamari soy sauce create a dressing that dances on your palate. As I tasted the finished product, I couldn’t help but smile, knowing that I had captured the spirit of spring in a bowl. Whether you serve it for a light lunch, a side dish at dinner, or a potluck gathering, this Roasted Asparagus Salad with Ginger Lime Dressing Peanuts is sure to impress and satisfy.

What You Need for Roasted Asparagus Salad with Ginger Lime Dressing Peanuts

To create this beautiful salad, you’ll want to gather some fresh ingredients that complement each other perfectly. The star of the show is definitely the asparagus, which takes center stage once roasted to perfection. Each ingredient plays a role in enhancing the overall flavor, making this dish not only delicious but also nutritious. The combination of fresh herbs, crunchy vegetables, and a vibrant dressing will make your taste buds dance.

• 1 medium shallot, finely minced – Adds a mild onion flavor that enhances the dressing without overpowering the other ingredients.
• 1 ½ inch piece fresh ginger, peeled and finely grated with a Microplane – Provides a warm spice and zesty flavor that is essential to the dressing.
• 2 tablespoons lime juice – Brightens the dressing and complements the sweetness of the maple syrup.
• 1 ½ tablespoons maple syrup – Brings a natural sweetness to the dressing that balances the flavors.
• 2 teaspoons Tamari soy sauce – Adds a savory depth to the salad, enhancing all the flavors beautifully.
• Sea salt and ground black pepper, to taste – Essential for seasoning, enhancing all the flavors in the dish.
• ⅓ cup olive oil – A key ingredient in the dressing, providing richness and helping to emulsify the mixture.
• 454 grams asparagus, tough ends trimmed – The main ingredient that gives this salad its name, roasted until tender.
• 1 tablespoon olive oil – Used to coat the asparagus before roasting for added flavor.
• 227 grams snap peas, ends trimmed – Adds a crisp texture and fresh flavor.
• 227 grams Persian cucumbers (about 4 cucumbers) – Offers a refreshing crunch that complements the other ingredients.
• 1 cup shelled edamame, thawed – Provides protein and a subtle nutty flavor.
• ⅓ cup fresh mint leaves, thinly sliced – Gives a refreshing herbal note that enhances the dish.
• ½ cup roasted and salted peanuts, finely chopped – Provides crunch and complements the dressing beautifully.

Putting Together Roasted Asparagus Salad with Ginger Lime Dressing Peanuts

Assembling this salad is a straightforward and enjoyable process. Let’s walk through the steps together, making sure to appreciate each ingredient’s contribution to the overall flavor. You’ll see how effortlessly everything comes together to create a stunning dish.

1. Preheat your oven to 400 degrees Fahrenheit. This is the perfect temperature for roasting the asparagus, ensuring it becomes tender without losing its vibrant color.
2. While the oven is preheating, it’s time to make the dressing. In a sealable jar, combine the shallot, ginger, lime juice, maple syrup, Tamari, salt, pepper, and olive oil. Close the lid tightly and shake vigorously until all the ingredients are well combined. This dressing should have a tangy and slightly sweet flavor that will coat your salad beautifully.
3. Now, place the trimmed asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss the asparagus to coat evenly. Arrange them in a single layer to ensure they roast evenly. I love to see the vibrant green color after roasting!
4. Pop the asparagus into the oven and roast until tender, about 12 to 15 minutes. Keep an eye on them; they should be crisp-tender and fragrant. You’ll know they’re ready when they’re bright green and slightly caramelized.
5. While the asparagus is roasting, prep the rest of your salad. Slice the snap peas and place them in a large bowl. The crunch of these peas adds so much texture, and I can’t resist snacking on a few while I work!
6. Next, cut the Persian cucumbers in half lengthwise and then slice them into thin halfmoons. Transfer these to the large bowl with the snap peas. The cucumbers will bring a refreshing crunch that balances the roasted flavors perfectly.
7. Now, add the edamame, mint, and about two-thirds of the chopped peanuts into the bowl. I love the pop of color from the mint and the additional protein from the edamame.
8. Once the asparagus is cooked and cool enough to handle, slice it into 2-inch pieces and add it to the bowl with the rest of the salad ingredients. Stir gently to combine everything.
9. Pour the dressing over the salad and season with additional salt and pepper to taste. Toss everything together until the salad is well coated. Each bite should be bursting with flavor!
10. Finish the salad by sprinkling the remaining chopped peanuts on top. This adds a beautiful crunch and a lovely presentation. Enjoy your Roasted Asparagus Salad with Ginger Lime Dressing Peanuts immediately while it’s fresh.

Ways to Customize

There are so many fun ways to customize this salad to your taste! Don’t be afraid to get creative and make it your own. Here are some ideas to inspire you:

• Add Protein: Incorporate grilled chicken or tofu for a heartier meal.
• Mix Up the Greens: Feel free to toss in some baby spinach or arugula for added greens.
• Different Nuts: If you can’t do peanuts, roasted cashews or sunflower seeds are great alternatives.
• Herb Variations: Try using cilantro or basil instead of mint for a different flavor profile.
• Spice it Up: Add a pinch of red pepper flakes to the dressing for a spicy kick.
• Make it a Wrap: Use the salad as a filling for wraps or sandwiches for a delicious twist.
• Serve Warm: Toss in roasted vegetables like zucchini or bell peppers for a warm version of the salad.

Accompaniments for Roasted Asparagus Salad with Ginger Lime Dressing Peanuts

Pairing your Roasted Asparagus Salad with Ginger Lime Dressing Peanuts with the right dishes can elevate your meal even further. Here are some excellent accompaniments:

• Grilled Chicken: This salad pairs beautifully with grilled chicken, making it a wholesome dinner option.
• Quinoa or Rice: Serve alongside a scoop of quinoa or brown rice for added substance.
• Crusty Bread: A slice of crusty bread can be perfect for mopping up any leftover dressing.
• Spring Rolls: Fresh spring rolls with shrimp or vegetables complement the salad’s fresh flavors.
• Seasonal Fruit: Serve with a light fruit salad or sliced strawberries for a refreshing contrast.
• Perfect for Picnics: This salad is an excellent addition to any picnic or outdoor gathering.
• Occasions: Great for spring gatherings, brunches, or as a side dish at dinner parties.

FAQ

Conclusion

The Roasted Asparagus Salad with Ginger Lime Dressing Peanuts is truly a celebration of spring flavors. With its crunchy vegetables and vibrant dressing, it’s a dish you’ll want to share at every gathering. I encourage you to try this recipe; it’s not only delicious but also a healthy way to enjoy the season’s best produce!

Roasted Asparagus Salad with Ginger Lime Dressing Peanuts

Craving something fresh and vibrant? This Roasted Asparagus Salad with Ginger Lime Dressing Peanuts is your answer! With crisp vegetables and a zesty dressing, it's the perfect way to welcome spring. Ideal for lunch or as a side dish, you won’t want to miss making it tonight!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium Shallot finely minced
• 1 ½ inch piece Fresh Ginger peeled and finely grated with a Microplane
• 2 tablespoons Lime Juice
• 1 ½ tablespoons Maple Syrup
• 2 teaspoons Tamari Soy Sauce
• to taste Sea Salt and ground black pepper
• ⅓ cup Olive Oil
• 454 grams Asparagus tough ends trimmed
• 1 tablespoon Olive Oil
• to taste Sea Salt and ground black pepper
• 227 grams Snap Peas ends trimmed
• 227 grams Persian Cucumbers (about 4 cucumbers)
• 1 cup Shelled Edamame thawed
• ⅓ cup Fresh Mint Leaves thinly sliced
• ½ cup Roasted and Salted Peanuts finely chopped

Equipment

• Grater
• Oven
• Baking Sheet
• Peeler
• Chef's Knife

Method

 

1. Preheat your oven to 400 degrees Fahrenheit.
2. In a sealable jar, combine the shallot, ginger, lime juice, maple syrup, Tamari, salt, pepper, and olive oil. Close the lid tightly and shake vigorously until well combined.
3. Place the trimmed asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly and arrange in a single layer.
4. Pop the asparagus into the oven and roast until tender, about 12 to 15 minutes.
5. While the asparagus is roasting, slice the snap peas and place them in a large bowl.
6. Cut the Persian cucumbers in half lengthwise and slice them into thin halfmoons. Add them to the bowl with the snap peas.
7. Add the edamame, mint, and two-thirds of the chopped peanuts to the bowl.
8. Once the asparagus is cooked and cool enough to handle, slice it into 2-inch pieces and add it to the bowl.
9. Pour the dressing over the salad and season with additional salt and pepper to taste. Toss everything together until well coated.
10. Finish by sprinkling the remaining chopped peanuts on top. Serve immediately.

Notes

• If you can’t do peanuts: I recommend roasted and salted cashews or sunflower seeds.
• Finely grating the ginger: is important. You want to avoid chomping down on a big spicy chunk of ginger.
• Be light on salt: when seasoning the dressing, asparagus, and finished salad.
• I grind up my peanuts: in a mini food processor so that the texture is kind of like gravel.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.