Skip to main content
Roasted Asparagus Salad with Lemon Mint Oregano Dressing

Roasted Asparagus Salad with Lemon Mint Oregano Dressing

Prep time 30 minutes
Cook time 8 minutes
Ready in 38 minutes
Makes 4-6 servings




  • 1 bunch asparagus (1 lb)
  • 2 tbsp plus 6 tbsp extra virgin olive oil, divided
  • 1/2 English cucumber, sliced
  • 4 radishes, sliced
  • 1 can hearts of palm, sliced
  • 1 carrot, cut into thin ribbons using a peeler
  • 1 cup cherry tomatoes, halved
  • 1/4 cup pitted Kalamata olives
  • 1/2 cup feta, crumbed

Lemon Mint Oregano Dressing

  • 3 tbsp fresh lemon juice
  • 1 tbsp shallots, minced
  • 1/2 tsp dried oregano
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • 1 tsp fresh mint, cut into thin ribbons
  • sea salt and fresh ground black pepper, to taste


1. Preheat oven to 425°F. Trim asparagus by breaking stalks off where they naturally break. Drizzle with 2 tbsp olive oil; season with salt and pepper. Place on aluminum boil lined baking sheet and roast about 7-8 minutes until slightly cooked, but still crisp. Remove and place on serving platter.
2. In a small bowl, whisk together lemon juice, remaining 6 tbsp olive oil, shallots, oregano, honey, and mustard. Add mint and season to taste with salt and pepper.
3. Arrange cucumber, radishes, hearts of palm and some cherry tomatoes around asparagus on serving platter.
4. Toss a little of the dressing with the carrot ribbons.
5. Arrange carrot ribbons on top of asparagus and sprinkle remaining cherry tomatoes, olives and feta cheese on top. Drizzle dressing on top of salad and serve.
Recipe by Jeanette Chen of