This crunchy salad boasts a rich texure with light and sweet notes from the fennel. The addition of a bright and fresh meyer lemon dressing brings this salad from great to simply amazing. 

Recipe by Cooking Light March 2016


Credit: Christopher Testani; Styling: Kaitlyn Duross

Recipe Summary

15 mins
15 mins
Serves 4 (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Working with 1 spear at a time, shave asparagus into ribbons with a vegetable peeler, stopping short of tips. Combine asparagus ribbons, tips, onion, fennel, and 1 tablespoon fronds in a bowl.

  • Combine olive oil, rind, juice, dill, 1/8 teaspoon salt, sugar, 1/8 teaspoon pepper, and cheese in a medium bowl, stirring with a whisk. Pour dressing over asparagus mixture. Toss gently to coat; refrigerate 10 minutes.

  • Sprinkle salad evenly with remaining 1 tablespoon fennel fronds, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.

Nutrition Facts

156 calories; fat 11.7g; saturated fat 2.3g; mono fat 7.4g; poly fat 1.1g; protein 4g; carbohydrates 11g; fiber 4g; cholesterol 4mg; iron 3mg; sodium 235mg; calcium 107mg; sugars 4g; added sugar 1g.