Asparagus Cucumber and Tomato Salad with Sesame
This salad is crisp, refreshing, and full of vibrant flavors.It combines fresh asparagus, cucumber, and juicy tomatoes.The sesame soy vinaigrette adds a savory, nutty twist.Quick and easy to prepare in under 20 minutes.Packed with nutrients, fiber, and antioxidants.Perfect as a side dish or light meal.
Ingredients
For the Salad:
- 1 bunch asparagus (trimmed and cut into bite-sized pieces)
- 1 large cucumber (sliced thin)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons sesame seeds (toasted)
- 2 tablespoons green onions (chopped)
For the Sesame Soy Vinaigrette:
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 garlic clove (minced)
- 1 teaspoon olive oil (optional)
Instructions
- Bring a pot of water to a boil and blanch the asparagus for 2–3 minutes until tender-crisp.
- Immediately transfer the asparagus to ice water to retain its bright green color. Drain well.
- In a large bowl, combine asparagus, cucumber slices, and cherry tomatoes.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and olive oil.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle toasted sesame seeds and chopped green onions on top.
- Serve chilled or at room temperature.
Notes
- Blanching keeps asparagus crisp and vibrant.
- Use English cucumber for fewer seeds.
- Cherry tomatoes add natural sweetness.
- Adjust soy sauce for salt preference.
- Fresh ginger enhances flavor significantly.
- Toast sesame seeds for a nutty aroma.
- Use tamari for a gluten-free option.
- Best served fresh but can chill for 1 hour.