Asparagus Cucumber Salad

Once the weather begins to turn, my inner foodie starts craving all the flavors of warm weather that I have missed during the long winter months. This is a version of a salad that I was served by the amazing Barbara Lynch of Menton Boston. I think I could eat it every day: it is one of my all time favorites. The flavors are huge, yet I feel healthy when I'm eating it. If I close my eyes, I feel like I am in the Mediterranean. For Easter, I served this with a leg of lamb and it was perfect. The asparagus cucumber salad is easy and delicious any night of the week!

  • 2 bunches of asparagus, trimmed and blanched
  • 2 English cucumbers
  • 1/2 red onion, thinly sliced
  • 1 bunch of dill, minced
  • 1 cup toasted pine nuts
  • 7 ounces Feta cheese, I prefer French Feta
  • 1/4 cup olive oil
  • 1/2 of a lemon's juice
  • Salt and pepper to taste
  1. Blanch asparagus for 1 minute, then strain and ice
  2. Peel cucumbers and slice lengthwise to match the size of the asparagus
  3. Toss the asparagus, cucumbers, red onions, crumbled feta, dill, pine nuts, olive oil, lemon juice, and salt and pepper together
  4. Enjoy!
If I close my eyes, I feel like I am in the Mediterranean.
— Carrie