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Asparagus Salad with Lemon Viniagrette

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad, Side Dish
Keyword: asparagus, dairy free, gluten free, keto, LCHF, lemon, low carb, marinated asparagus, marinated salad
Servings: 8
Calories: 194kcal


  • 1 pound asparagus trimmed and cut into 2” pieces
  • 1 pound fresh green beans trimmed and cut into 1 ½” pieces
  • 8 oz. marinated artichoke hearts drained
  • 1/3 cup roasted red peppers cut into strips
  • 12 oz. cherry or grape tomatoes
  • ½ small purple onion thinly sliced

For the dressing:

  • ½ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 cloves garlic finely minced
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp. Lakanto Sweetener or your low carb sweetener of choice
  • 1 tsp. Dijon mustard

Prepared Ice Bath for Blanching Veggies


    • Bring a large pot of salted water up to a boil. Once the water is boiling drop in the green beans and cook for 4 minutes. Remove from water with a slotted spoon and place immediately into the prepared ice bath. Drop the asparagus into the salted water and blanche for 2 minutes. Remove immediately and place into the prepared ice bath. Remove the cooled asparagus and green beans from the ice bath and lay them on paper towels to dry.
    • Combine all the ingredient for the dressing in a mason jar and shake until combined. For a smoother dressing, process in the blender.
    • In a large bowl, combine the artichoke hearts, roasted red peppers, tomatoes, onions and dried green beans and asparagus; toss to combine. Pour dressing over the veggies and toss to coat. Taste and adjust seasoning with additional salt and pepper as needed. Cover and refrigerate for at least 2 hours. Serve chilled or at room temperature.


    Calories: 194kcal | Carbohydrates: 8g | Protein: 2g | Fat: 16g | Sodium: 349mg | Potassium: 353mg | Fiber: 3g | Sugar: 4g | Calcium: 50mg | Iron: 2.4mg