Asparagus and Broccoli Salad


  • 1 1/2 tablespoon fresh lemon juice
  • Salt, to taste
  • 1/4 small onion, minced
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup almonds, toasted and coarsely chopped
  • 12 asparagus spears, sliced into 1/4-inch-thick coins
  • 6 broccoli florets, cut into bite-sized pieces
  • 3 radishes, thinly sliced
  • Zest of one lemon
  • Fresh ground black pepper, to taste
  • Shaved Parmesan, to taste


  1. To make the dressing, whisk together the lemon juice, salt, onion, and olive oil. Stir in the toasted almonds, and set aside.
  2. Stir in the toasted almonds. Set aside.
  3. To cook the veggies, coat a large skillet with olive oil and place over medium-high heat. When the pan is hot, add the asparagus and broccoli.
  4. Sprinkle with salt, toss well, and cover the skillet with a lid. Cook for one minute.
  5. Remove from the heat and stir in the radishes and lemon zest. Toss with 1/3 of the dressing, try a piece, and add more to taste. Season to taste with salt and pepper.
  6. Plate and finish with some shaved Parmesan cheese before serving.


Thank you to FOODALL for this recipe!